Quick and easy, these just-spicy-enough chicken fajitas are perfect with cauliflower rice and a heap of vegetables! So simple and just one sheet pan to wash!
Course Dinner, Low Carb Main, Main
Cuisine American - low -carb, Mexican
Keyword chicken, Grilled, southwestern
Total Time 1 hourhour
Servings 6servings
Calories 222kcal
Author Katherine Peters
Ingredients
2poundschicken breast
1green Bell pepper
1yellow Bell peppers
1red Bell peppers
1jalapeno or poblano pepper
1onion
1tablespoonsolive oil
2teaspoonschili powder
2teaspoonscumin
1/2teaspoongarlic powder
1/2teaspoonoregano
1/2teaspoonsalt
1/4teaspoonsmoked paprikamore to taste
Cooking spray
Instructions
Preheat the oven to 375F.
Spray a sheet pan (make sure it has a little side to it - there will be juices) with cooking spray.
Slice peppers into strips.
Rub chicken with the olive oil.
Mix the herbs together and gently rub into chicken.
Let stand for 15 minutes.
Place the vegetables on the baking sheet.
Cover with the chicken.
Bake for 20 minutes, or until a digital thermometer registers 160F.
Let stand for 5 minutes.
Enjoy topped with guac, sour cream, grated cheese, or whatever you like.