Everyone needs to have a good Chicken Fajitas recipe in their arsenal. This one is full of vegetables and stuffed with flavor and makes a great sheet pan dinner.
Why I Made Roasted Vegetable Chicken Fajitas
This cooler weather is making me very hungry and I’m worried I’m going to eat too many calories. Just to be clear, yes I do live in Texas but yes! I’m still cold!
Anyway, I decided I’d make some chicken and veggies. This recipe is super simple and if you’re truly lazy, you might not even have to chop much of anything. You could substitute chicken tenders which are pre-cut, and many stores here sell fajita mix veggies pre-chopped.
Are Fajitas Keto-Friendly?
Skip Taco Tuesday and have these Chicken Fajitas instead! If you’re trying to do low-carb, then you can use a low-carb tortilla, or just eat the chicken and veggies by themselves because let’s face it, they’re good enough without the tortilla!
What Are Chicken Fajitas Made Of?
This Chicken Fajita recipe is great for the days that fall between trips to the grocery store because there are so few ingredients required to make such a tasty bite.
Here’s what you’ll need before you get started:
For the Chicken:
- Boneless Skinless Chicken Thighs - I love using thighs instead of breasts because they stay much more moist when cooked.
- Taco Seasoning - You can also use my Cajun Spice Mix for a robustly flavored fajita.
For the Vegetables:
- Onions & Peppers - Chop these as to leave them in larger chunks so they don’t cook too quickly.
- Jalapeño Peppers - Remove the seeds to keep them from being overly spicy.
- Oil - Keeps the chicken moist and helps char the onions and peppers while cooking.
- Kosher Salt
- Ground Black Pepper
What Is Traditionally In A Fajita?
This recipe for fajitas uses a list of ingredients that are pretty similar to what is traditionally in a fajita. Here’s what you should use if you want to keep your fajitas authentic:
- Skirt Steak
- Peppers
- Onions
You’ll notice that I added just a few extra things to boost the Mexican flavors in the dish, but overall, this is an authentic chicken fajita recipe.
How To Make Chicken Fajitas
Sheet Pan Chicken Fajitas are a great weeknight dinner idea because of how quickly and easily you can make them. Not only are they a breeze to throw together, clean up is done in a snap as well!
Follow these simple steps below for a homemade fajita recipe that will turn out perfectly every time:
- Heat oven to 400 F.
- Mix the taco seasoning into the chicken with a fork, and let it rest while you get the vegetables ready.
- Slice all veggies to be of equal size, lengthwise.
- Line a baking pan with foil and place the veggies on the foil.
- Pour oil, sprinkle the salt and pepper over them, and use your hands to mix everything well.
- Push the vegetables to the side and place the seasoned chicken in the middle. You want to do this because the chicken actually cooks faster than the vegetables and you want to be able to pull it out when it’s done.
- Place the pan in the oven for 15 minutes until the chicken is almost cooked through.
- Move the pan to the top rack, turn on the broiler to hot and set the timer for 5 minutes. Take out the chicken after five minutes and let the rest of the vegetables broil until the edges are charred and the onions are soft.
Variations
- Make them vegetarian. Omit the chicken and load up your baking dish with your favorite veggies. Sprinkle them with oil and taco seasoning as directed below and bake for a flavorful veggie fajita.
- Swap out the meat. Not a fan of chicken in your fajitas? You can also make skirt steak or shrimp fajitas . The cooking time will vary with different cuts of meat.
- Keep it Keto. Eat the chicken and veggies in a bowl with a fork and some of your favorite low carb toppings, or enjoy on a low carb tortilla shell.
What Goes With Chicken Fajitas
Not only are Chicken Fajitas delicious, but they’re also incredibly versatile. You can pair a variety of things with them to make them a complete meal.
Here are a few of my favorite things to serve alongside them:
- Sour Cream
- Lettuce
- Mexican Rice
- Refried Beans
- Tortilla Chips
- Tomatillo Salsa
How Long Do They Last?
This recipe makes a fairly small amount of chicken fajitas, so the odds of having leftovers are pretty slim. If you do happen to have some left to enjoy later, I would suggest storing it in an airtight container in the refrigerator. Reheat and serve the leftovers within 3-4 days of cooking the fajitas.
More Delicious Chicken Recipes
- Tandoori Chicken
- Chicken Bacon Ranch Casserole
- Instant Pot Butter Chicken
Chicken Fajitas | Sheet Pan Chicken Fajita Recipe
Ingredients
For the Chicken:
- ▢ 8 ounces ( 226.8 g ) Boneless Skinless Chicken Thighs , sliced into long strips
- ▢ 1 tablespoon ( 1 tablespoon ) Taco Seasoning
For the Vegetables:
- ▢ 2 cups ( 320 g ) onions & peppers, , sliced
- ▢ 1-2 ( 1 ) Jalapeño Peppers , sliced lengthwise
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ Kosher Salt , to taste
- ▢ Ground Black Pepper , to taste
Instructions
- Heat oven to 400 F.
- Mix the taco seasoning into the chicken with a fork, and let it rest while you get the vegetables ready.
- Slice all veggies to be of equal size, lengthwise.
- Line a baking pan with foil and place the veggies on the foil.
- Pour oil, sprinkle the salt and pepper over them, and use your hands to mix everything well.
- Push the vegetables to the side and place the seasoned chicken in the middle. You want to do this because the chicken actually cooks faster than the vegetables and you want to be able to pull it out when it’s done.
- Place the pan in the oven for 15 minutes until the chicken is almost cooked through.
- Move the pan to the top rack, turn on the broiler to hot and set the timer for 5 minutes. Take out the chicken after five minutes and let the rest of the vegetables broil until the edges are charred and the onions are soft.
- Serve with low carb tortillas or just enjoy the chicken and veggies by themselves.
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Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Chicken Fajitas | Sheet Pan Chicken Fajita Recipe
Ingredients
For the Chicken:
- 8 ounces Boneless Skinless Chicken Thighs sliced into long strips
- 1 tablespoon Taco Seasoning
For the Vegetables:
- 2 cups onions & peppers, sliced
- 1-2 Jalapeño Peppers sliced lengthwise
- 1 tablespoon Oil
- Kosher Salt to taste
- Ground Black Pepper to taste
Instructions
- Heat oven to 400 F.
- Mix the taco seasoning into the chicken with a fork, and let it rest while you get the vegetables ready.
- Slice all veggies to be of equal size, lengthwise.
- Line a baking pan with foil and place the veggies on the foil.
- Pour oil, sprinkle the salt and pepper over them, and use your hands to mix everything well.
- Push the vegetables to the side and place the seasoned chicken in the middle. You want to do this because the chicken actually cooks faster than the vegetables and you want to be able to pull it out when it’s done.
- Place the pan in the oven for 15 minutes until the chicken is almost cooked through.
- Move the pan to the top rack, turn on the broiler to hot and set the timer for 5 minutes. Take out the chicken after five minutes and let the rest of the vegetables broil until the edges are charred and the onions are soft.
- Serve with low carb tortillas or just enjoy the chicken and veggies by themselves.
Chicken Fajitas | Sheet Pan Chicken Fajita Recipe https://twosleevers.com/roasted-vegetable-chicken-fajitas/
This low carb Poblano Cheese Instant Pot Frittata is as good for breakfast as it is for dinner. It’s a very popular way to make an easy keto frittata in your Instant Pot or pressure cooker!
Why This Will Be Your Go-To Frittata Recipe
- Fast. Ready in 30 minutes with the help of your Instant Pot.
- Easy. Mix together a few ingredients for a super simple pour and cook recipe!
- Vegetarian. A high protein , low carb vegetarian-friendly main course .
- Gluten Free. A naturally gluten-free dish that doesn’t require any special ingredients to be dietary-inclusive.
I decided to make a crustless egg frittata with half and half and cheese, and to keep it Mexican themed I added poblano peppers and cumin to it.
I must say, I love the texture of eggs cooked in the Instant Pot. The only issue is that they don’t look great, so they need a little browning for sure.
For this recipe, I broiled them with some cheese, and the sound of the cheese after I was done broiling—mmm, music to my ears.
Ingredients You’ll Need
- Eggs - Whisked until light and airy to prevent a flat Instant Pot frittata.
- Half and Half - For a perfectly creamy frittata.
- Canned Diced Green Chiles
- Kosher Salt
- Ground Cumin
- Mexican Blend Shredded Cheese - Makes this frittata recipe fantastically flavorful and melty.
- Chopped cilantro - Cilantro helps stay with the Mexican inspired flavor profile, but if you don’t care for it, you can swap it out for parsley.
For this recipe, I used canned whole green poblano chiles because I wasn’t sure if raw ones would cook along with the eggs. I think this was the right way to go because the chilis were soft and creamy.
One thing I’ll say with this is to be cautious with the salt you add. The canned chiles have salt, the cheese has salt, and you don’t want to overdo the salt. You can always add some when serving if needed.
How To Make This Cheese Fritatta
If you can mix together a few ingredients and push a couple of buttons on your Instant Pot, you can easily make this delicious cheese frittata recipe.
Follow the simple steps below for an Instant Pot Frittata that will turn out perfect every time:
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
What To Serve With An Instant Pot Frittata
This recipe makes a lovely little pie, which in my house serves 4 but you may need more if you have people with larger appetites. Because of this, here are a few things you can serve alongside it to make it stretch a little further:
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
- Air Fryer Mushrooms
How Long Does It Last?
I love how delicate and airy eggs come out when cooked in the Instant Pot. They’re cooked with so much ease, it’s hard to justify not these Cheese Frittatas fresh every time. Rewarming them can cause the eggs to become rubbery and tough.
That being said, if you happen to have some extra Poblano Frittata left over, you can save it for later. For the best results, I would suggest storing it in an airtight container in your refrigerator and enjoying it within 2-3 days of preparing it.
More Frittata Recipes
- Broccoli Frittata with Ham and Peppers
- Asparagus Cheese Frittata
- Air Fried Herb and Cheese Frittata
Instant Pot Frittata | Poblano Cheese Frittata Recipe
Equipment
- Instant Pot
- 7 Inch Springform Pan
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 4 ( 4 ) Eggs
- ▢ 1 cup ( 242 g ) Half and Half
- ▢ 10 ounce ( 283.5 g ) Canned Diced Green Chiles
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
- ▢ 1 cup ( 112 g ) Mexican Blend Shredded Cheese , divided
- ▢ 1/4 cup ( 4 g ) chopped cilantro
Instructions
- Beat eggs and combine with half and half, diced green chilis, salt, cumin, and 1/2 c of the shredded cheese.
- Pour into a 6-inch greased metal or silicone pan, cover with foil. (if you’re using glass, it will take longer to cook). Be sure to grease the pan well, since eggs stick it something fierce.
- Add 2 cups of water into your Instant Pot, and place a trivet in the pot. Place the covered pan on the trivet.
- Cook at high pressure for 20 minutes, allow natural release for 10 minutes and then release any remaining pressure.
- Scatter remaining half cup of cheese on top of the quiche, and place under hot broiler for 5 mins until cheese is bubbling and brown.
Watch The Video
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
