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Recipe from Simpler Savory

The recipe

Easy Low Carb One Pan Chicken Fajitas

Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
320

2× the original author values. Recipe yield: 4 servings.

calories
640

3× the original author values. Recipe yield: 4 servings.

calories
960
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.75 lb boneless skinless chicken thighs — sliced into finger-width strips
  • 3 bell peppers — mixed colors, thinly sliced (about 1/4-inch)
  • 1 large red onion — thinly sliced pole-to-pole
  • 2 tbsp avocado oil
  • 2 tsp chili powder
  • 1.5 tsp smoked paprika
  • 1.5 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano — crushed between fingers
  • 1 tsp kosher salt — plus more to taste
  • 0.25 tsp cayenne pepper — optional, for heat
  • 1 lime — zest and juice
  • 0.25 cup fresh cilantro — chopped, optional
  • 1 head butter lettuce or romaine — leaves separated, for wraps
  • 1 avocado — sliced, optional
  • 0.5 cup sour cream or Greek yogurt — for serving, optional
  • 1 jalapeño — thinly sliced, optional for extra heat

Instructions

  1. Place a large sheet pan on the center rack and preheat the oven to 425°F (220°C) for 5 minutes to jump-start browning.
  2. Pat the chicken strips very dry with paper towels so the spice rub adheres and everything roasts instead of steams.
  3. In a large bowl, combine chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and cayenne (if using).
  4. Add chicken, bell peppers, and red onion to the bowl. Drizzle with avocado oil and toss until everything is evenly coated and deep sunset red.
  5. Carefully spread the seasoned chicken and vegetables onto the hot sheet pan in a single, uncrowded layer. Use two pans if needed.
  6. Roast for 10 minutes, then toss with a spatula and spread back into an even layer. Continue roasting until chicken is cooked through and edges are browned, 8–10 minutes more (165°F internal).
  7. For extra char, broil 1–2 minutes, watching closely.
  8. Immediately zest the lime over the hot pan, then squeeze on the juice. Sprinkle with chopped cilantro and toss. Taste and adjust salt.
  9. Serve the fajita mixture in lettuce leaves with avocado and a dollop of sour cream or Greek yogurt. Add jalapeño for heat if desired.
  10. For mixed eaters, offer warm tortillas on the side along with extra lime wedges.

Notes

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a skillet over medium heat with a splash of water 3–4 minutes until hot, or microwave in 45-second bursts, stirring between rounds. Store lettuce, tortillas, and toppings separately to keep textures fresh. Great for meal prep.

Source: https://simplersavory.com/easy-low-carb-one-pan-chicken/