Keto Chicken Fajita Sheet Pan Bake with Lime Crema

Why You’ll Love This Recipe

• All the sizzle of fajitas without the carbs—family-friendly and weeknight easy.
• One pan, minimal cleanup, and big Tex-Mex flavor.
• Balanced: juicy chicken, sweet-charred peppers, melty cheddar, and a bright lime crema.
• Flexible for meal prep, bowls, lettuce wraps, or low-carb tortillas.

Grocery List

• Produce: 3 bell peppers, 1 large red onion, 2 limes, fresh cilantro
• Dairy: Sharp cheddar (block or pre-shredded), sour cream
• Pantry: Avocado oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, cayenne (optional)

Full Ingredients

For the Sheet-Pan Fajita Bake

• 1.5 lb boneless skinless chicken breasts (or thighs), cut into 1/2-inch-thick strips
• 3 medium bell peppers (red, yellow, green), seeded and sliced 1/2-inch
• 1 large red onion, halved and thinly sliced
• 2 tbsp avocado oil
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 1.5 cups (6 oz) sharp cheddar, shredded

For the Lime Crema

• 1/2 cup sour cream
• 1 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 1–2 tbsp water (to thin to drizzling consistency)
• Pinch of kosher salt

To Finish and Serve

• 1/4 cup fresh cilantro, chopped
• Lime wedges
• Optional: sliced jalapeño, avocado, lettuce cups or low-carb tortillas

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Set a rack in the upper third of your oven and heat to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup and to help prevent sticking.

Step 2: Mix the fajita seasoning

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and cayenne if using. This blend gives classic fajita warmth without added sugar.

Step 3: Toss chicken and vegetables

Pat the chicken strips dry with paper towels. On the lined sheet pan, add the chicken, sliced bell peppers, and red onion. Drizzle with avocado oil and sprinkle the seasoning blend all over. Toss directly on the pan until everything is evenly coated. Spread into a single, even layer to promote browning rather than steaming.

Step 4: Roast to sizzle

Roast for 10 minutes. Remove the pan and toss everything with tongs, redistributing into a single layer. Return to the oven and roast another 8–10 minutes, until the chicken is cooked through and registers 165°F and the peppers are tender-crisp with lightly charred edges.

Step 5: Melt the cheddar under the broiler

Switch the oven to broil. Sprinkle the shredded cheddar evenly over the chicken and vegetables. Broil for 1–2 minutes, watching closely, until the cheese is fully melted and just beginning to bubble and brown in spots. Remove and let the pan rest for 3 minutes to set the juices.

Step 6: Stir together the lime crema

While the cheese melts, in a small bowl whisk sour cream, lime juice, lime zest, water (start with 1 tablespoon), and a pinch of salt until smooth and spoonable. Add more water if needed to reach drizzling consistency.

Step 7: Finish and serve

Drizzle the lime crema over the hot fajita bake and shower with chopped cilantro. Serve straight from the sheet pan with fresh lime wedges. For a keto-friendly spread, offer lettuce cups or low-carb tortillas, plus optional sliced jalapeño and avocado.

Pro Tips

• Slice evenly. Keep chicken strips and peppers about 1/2-inch thick so they cook at the same rate.
• Do not crowd the pan. One large sheet pan is key; if ingredients overlap, split between two pans.
• Get the char. Use the top oven rack and finish under the broiler for that fajita sizzle effect.
• Thighs vs breasts. Thighs stay juicier if you prefer a little more margin for error.
• Make the crema ahead. It keeps 3–4 days in the fridge and doubles as a dip for leftover fajitas.

Variations

• Chipotle-lime: Add 1–2 tsp minced chipotle in adobo to the sheet-pan toss and an extra squeeze of lime at the end.
• Keto fajita bowls: Serve over cauliflower rice with diced avocado, extra cilantro, and a spoon of the pan juices.
• Dairy-free: Skip the cheddar and crema. Finish with extra avocado, olive oil, and lime for richness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes, or in a skillet over medium heat until hot. The lime crema keeps 3–4 days refrigerated. To freeze, cool the chicken and vegetables completely, then freeze up to 2 months; thaw overnight in the fridge and reheat as above. For make-ahead ease, slice everything and mix the spice blend up to 24 hours ahead; store separately and toss just before roasting.

Nutrition (per serving)

Approximate: 520 calories; 38–46 g protein; 36 g fat; 13 g total carbs; 4 g fiber; 9 g net carbs; 1050 mg sodium. Nutrition will vary based on exact ingredients and brands.