These Zero Point Sheet Pan Chicken Fajitas is a quick and easy family friendly recipe! These chicken fajitas are seasoned with a super flavorful homemade fajita seasoning-and are baked on a baking sheet making for minimal prep and minimal clean up! They are guaranteed to become a family favorite! 

Makes 6 servings

These Zero Point Sheet Pan Chicken Fajitas are inspired by my popular Sheet Pan Shrimp Fajitas– and decided the chicken version deserved it’s own recipe!  Half of my family loves shrimp and the other half loves chicken-so I end up making a sheet-pan of both-which leaves me having leftovers for lunch the next few days! It’s a win, win!

What ingredients do I need to make this Sheet Pan Chicken Fajitas?

• Boneless skinless chicken tenders or breasts– sliced into thin slices 
• Green pepper-deseeded, sliced 
• Red pepper- deseeded, sliced
• Yellow pepper– deseeded, sliced
• Orange pepper-deseeded, sliced 
• Yellow onion-sliced 
• Lime-juiced, optional
• Chili powder
• Garlic powder 
• Onion powder
• Paprika or smoked paprika
• Cumin 
• Salt 
• Oregano
• Ground black pepper

What do I serve these with Sheet Pan Chicken Fajitas?

Corn or yellow corn tortillas are traditionally served with fajitas. Feel free to use any low carb, low point tortillas. Warm the tortillas in a pan with a little olive oil cooking spray and fill them with the chicken fajita mixture. 

We like to serve them with Zero Point Sheet Pan Chicken Fajitas?

• Black beans, canned, drained, and rinsed.
• Rice-brown, white, or Mexican rice 
• Skinny Mexican Street Corn Salad
• Fiesta Corn Salad
• Tex-Mex Pasta Chicken Salad

What toppings do you serve them with Zero Point Sheet Pan Chicken Fajitas?

• Avocados 
• Shredded cheese 
• Salsa
• Fat free sour cream or nonfat plain or Greek yogurt 
• Fresh limes
• Cilantro, chopped 

How do I make these Zero Point Sheet Pan Chicken Fajitas?

Preheat oven to 425 degrees

In a small mixing bowl combine all seasonings. Stir until well combined.

Deseed and slice the peppers and onions.

Place bell peppers, onions, and chicken slices into a large mixing bowl.

Pour fajita seasoning over the top. Add lime juice over the top.

Mix until all ingredients are well coated with fajita seasoning. 

Line a large baking sheet pan with parchment paper or aluminum foil. Spray the aluminum foil with non stick cooking spray, if you’re using it.

Spread the chicken and vegetable mixture onto prepared baking sheet pan. 

Spray the top of the vegetables and chicken with cooking spray. 

Bake for 25-30 minutes, or until chicken is cooked through. 

Then set on broil for another 3 minutes.

Serve with warm tortillas, salsa, guacamole, avocado, non fat Greek yogurt or sour cream, and fresh cilantro, for additional points.

Store leftovers in an airtight container in the fridge for up to 5 days.

Ingredients: 

• 2 lbs. boneless skinless chicken breast, sliced into thin slices 
• 1 green pepper, deseeded, sliced 
• 1 red pepper, deseeded, sliced
• 1 red yellow pepper, deseeded, sliced
• 1 orange pepper, deseeded, sliced 
• 1 small yellow onion, sliced 
• 1/2 lime, juiced, optional

Fajita Seasoning Ingredients:

• 2 tsp chili powder
• 2 tsp garlic powder 
• 1/2 tsp onion powder
• 2 tsp paprika or smoked paprika
• 1 tsp cumin 
• 1/2 tsp salt 
• 2 tsp oregano, dried
• 1/4 tsp ground black pepper

Directions:

1. Preheat oven to 425 degrees
2. In a small mixing bowl combine all seasonings. Stir until well combined.
3. Deseed and slice the peppers and onions.
4. Place bell peppers, onions, and chicken slices into a large mixing bowl. Pour fajita seasoning over the top. Add lime juice. Mix until all ingredients are well coated with fajita seasoning. 
5. Line a large baking sheet pan with parchment paper or aluminum foil. Spray the aluminum foil with non stick cooking spray, if you’re using foil. 
6. Spread the chicken and vegetable mixture onto prepared baking sheet pan. 
7. Spray the top of the vegetables and chicken with cooking spray. This will helps brown the chicken.
8. Bake for 25-30 minutes, or until chicken is cooked through. 
9. Then set on broil for another 3 minutes.
10. Serve with warm tortillas, salsa, guacamole, avocado, non fat Greek yogurt or sour cream, and fresh cilantro, for additional points, if desired.
11. Store leftovers in an airtight container in the fridge for up to 5 days.

Makes 6 ( 1 cup) servings 

0 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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