• 1 large yellow, sliced onion(s)
  • 1 medium sliced green or yellow pepper
  • 1 medium sliced red pepper
  • 1 pound(s), thinly sliced boneless skinless chicken breast
  • 4 cloves sliced fresh garlic
  • 2 Tbsp canola oil
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika

The fixins’

  • Pico de gallo
  • 1 sliced avocado
  • Sour cream
  • Fresh lime wedges
  • Low-carb tortillas
  • Fresh chopped cilantro


  1. Place a large rimmed sheet pan in oven. Preheat oven to 450°F, leaving pan in oven.
  2. In a large bowl, combine onion, bell peppers, garlic and chicken. Drizzle with oil and toss gently to coat. Sprinkle with chili powder, salt, cumin, and paprika and toss gently to coat.
  3. Carefully remove hot pan from oven and coat with nonstick spray. Spread chicken mixture into an even layer on pan. Bake at 450°F for 10 minutes. Remove pan from oven and stir chicken mixture. Return to oven and bake for 5 minutes.
  4. Meanwhile, wrap tortillas in foil. Place tortillas in oven with chicken mixture. Bake for 5 minutes (20 minutes total for chicken mixture).
  5. Divide chicken mixture evenly among tortillas; top evenly with pico de gallo, cilantro, sour cream, and avocado. Serve with lime wedges!
  6. Serving size: 2 filled tortillas = 10 Weight Watchers points
Sheet Pan Fajitas
Sheet Pan Fajitas ready for the oven