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This easy Sheet Pan Chicken Fajitas recipe gives you the taste of sizzling fajitas, without the fuss of standing over the stove! Toss chicken, bell peppers, and onions together with lime and an easy seasoning blend, bake everything together, then pile into tortillas with your favorite toppings for a quick weeknight meal.

A restaurant favorite in convenient sheet pan dinner form!

You know that feeling when the table next to you orders fajitas, and you crave them the moment they arrive in their sizzling glory? Now you can create the experience at home, but without all the spatters at the stove!

While traditional fajitas are pan-fried, that’s certainly not the only way to enjoy them. In the summer, I love Grilled Chicken Fajitas, and the rest of the year, I’m all about the convenience of this oven version.

• This recipe clocks in at 30 minutes, with just 10 minutes of prep time. And the rest is hands-off cooking in the oven!
• Fajitas are family-friendly because everyone can assemble them however they like. Cheese and more cheese for the kids, a generous dollop of Guacamole for you!
• The thing I love most about this sheet pan chicken fajitas recipe, though, is its versatility. Stuff the veggies and chicken into burritos, use it in a Burrito Bowl, or add it to quesadillas with lots of melty cheese. (The same goes for Shrimp Fajitas and this Steak Fajita Recipe!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken. Use boneless, skinless chicken breasts to keep it easy.
• Vegetables. We’re going traditional here with bell peppers (any colors that strike your fancy) and red onion. 
• Limes. The bright hit of acidity that makes the flavor of fajitas pop.
• Seasonings. Chili powder, garlic powder, ground cumin, kosher salt, onion powder, and cayenne pepper if you’d like.
• For Serving. Tortillas, sour cream or plain Greek yogurt, Cilantro Lime Crema, shredded cheese, diced avocado or guacamole, and fresh cilantro.

Welcome to AK Pumpkin Week 2025! If you’ve been following AK for awhile, you know my love for pumpkin runs very deep (yes, I have over 40 pumpkin recipes). Each fall I love sharing sweet and savory recipes, new and updated, so that you can get your pumpkin party on all season long.

We’re kicking this week off with my brand new, easy high protein pumpkin bagels filled with nutrient-dense ingredients and baked up in just over 30 minutes. And there’s no yeast and no boiling involved. That’s right, you can have fresh, perfectly sweet and chewy pumpkin bagels for breakfast in no time!

These babies will have your house smelling heavenly. Add your favorite bagel toppings and spreads, and enjoy with a cup of coffee or my homemade pumpkin spice latte for the best fall morning.

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Pumpkin bagels with a nutritional twist

You know I’m all about taking a recipe and creating a more nourishing, nutrient-dense version of it that’s still absolutely delicious, which is exactly what I did with these pumpkin bagels. They’re loaded with:

• Vitamin A and vitamin C thanks to the real pumpkin puree baked right in
• Fiber and whole grains from the whole wheat flour
• Omega-3s, fiber & protein from flaxseed meal
• And protein and calcium from creamy Greek yogurt

Ingredients you’ll need to make these pumpkin protein bagels

Although making bagels from scratch can feel intimidating, these protein pumpkin bagels are made with SUPER simple pantry staples and there’s no yeast involved! Here’s what you’ll need:

• Yogurt: be sure to use a 2% or whole-milk plain Greek yogurt, which will give the bagels moisture and that boost of protein. Regular yogurt will be too thin.
• Pumpkin puree: yes, we’re mixing in the real deal pumpkin puree here! Feel free to use store-bought OR learn how to make your own from an actual pumpkin HERE.
• Sweetener: you’ll add a little honey or pure maple syrup to the dough for the perfect amount of sweetness.
• Flour: we’re using a mix of all-purpose flour and white whole wheat flour (or whole wheat flour) to give the bagels the right texture.
• Flaxseed meal: as I mentioned, you’ll get another boost of fiber and protein from the flaxseed meal, plus omega-3s!
• Spices: bring out the pumpkin flavors with both pumpkin pie spice and cinnamon.
• Baking staples: don’t forget the baking powder and salt. That’s right, no yeast needed!
• Egg: you’ll need an egg to brush the bagels before baking so they get that beautiful golden top.

Try yummy mix-ins

I love to mix raisins or dried cranberries into the dough before baking because they add a little sweetness and pair well with the cinnamon. This is optional, but give it a try if you love a good cinnamon raisin bagel!

Can I make them gluten-free or dairy-free?

Unfortunately, no, I can’t recommend a gluten-free substitute for the flour in these pumpkin protein bagels, though these may work with King Arthur 1:1 gluten free all purpose flour. You could try a dairy-free Greek yogurt, but be sure it’s nice and thick like regular Greek yogurt!

How to make high protein pumpkin bagels

One bowl, no yeast, no boiling? Yes, these easy protein pumpkin bagels are a dream come true! Here’s how to make them:

1. Mix the wet ingredients. Start by whisking together all of your wet ingredients in a large bowl until nice and smooth.
2. Add the dry. Use a rubber spatula to start mixing all of the dry ingredients into the wet, then I find it easiest to mix the dough completely with clean hands.
3. Form the bagels. Dust a surface with flour, divide the dough into 8 equal balls, then roll each ball into a rope. Join the ends of each “rope” to form each bagel.
4. Brush, bake & devour. Place each bagel on a baking sheet lined with parchment paper, brush the tops with an egg wash, then bake them up until golden brown and puffed up.

Choose your bagel size

This recipe makes 8 smaller bagels, but you can absolutely make regular, bakery-style bagels by making 4 or 6 instead of 8!

Our favorite bagel toppings

What’s a bagel without the delicious toppings? Toast these high protein pumpkin bagels and try topping with:

Storing & freezing tips

• To store: let your pumpkin protein bagels cool completely, then store them at room temperature for up to 2 days in a paper bag or in a reusable zip-top bag. I recommend transferring to the fridge after 2 days.
• To freeze: I recommend slicing your bagels in half before freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then store them in a reusable zip-top bag in the freezer for up to 3 months. Thaw your bagel halves in the refrigerator before toasting and enjoying.

Tools you’ll need

Get all of my kitchen essentials here!

More pumpkin recipes you’ll love

Get all of my pumpkin recipes here, and my breakfast recipes here!

I hope you love these high protein pumpkin bagels! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

High Protein Pumpkin Bagels

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

ServesServes 8 servings

High-protein pumpkin bagels made with real pumpkin puree, protein-packed Greek yogurt, and plenty of cozy spices. These nutrient-dense pumpkin protein bagels bake in under 30 minutes and come out beautifully golden on the outside and perfectly chewy on the inside. Add dried fruit for extra sweetness, and top with a little butter and sea salt for a wonderful fall breakfast!

Ingredients

• Wet ingredients
• 1 cup (225 grams) 2% or whole-milk plain Greek yogurt (do not use regular yogurt)
• ¾ cup (180 grams) pumpkin puree
• 2 tablespoons honey (or pure maple syrup)
• Dry ingredients
• 1 ⅓ cups (160 grams) all purpose flour, plus more for dusting
• 1 cup (113 grams) white whole wheat flour (or whole wheat flour)
• 2 tablespoons flaxseed meal
• 1 tablespoon baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¾ teaspoon kosher salt
• Optional mix-ins
• ½ cup (70 grams) raisins or dried cranberries
• Topping
• 1 large egg, lightly beaten for brushing

Instructions

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.

• Mix the wet ingredients: In a large bowl, whisk together the yogurt, pumpkin puree and honey until well combined.

• Add in the dry ingredients: Add the flour, whole wheat flour, flaxseed meal, baking powder, pumpkin pie spice, cinnamon, and salt. Mix with a rubber spatula until the ingredients begin to come together, then use clean hands to work the flour into the dough until it is well absorbed. You may need to use your hands to get the flour incorporated into the dough. If using the dried fruit, fold it into the dough or work it in with your hands. It’s normal for the dough to be sticky, but if it is overly sticky, add 1 to 2 tablespoons more flour.

• Form the bagels: Lightly dust additional flour on a work surface. Divide dough in half, then divide each half into 4 equal balls (for a total of 8 balls total). Roll each ball into a rope about 7 to 8 inches long. Note: I find it helpful to roll out the ropes in a little bit of flour to prevent sticking to the surface! Join the ends of each rope to form a bagel and then transfer to the prepared baking sheet. Repeat with remaining dough balls, placing bagels at least 2 inches apart.

• Bake: Brush the tops of the bagels very lightly with the egg wash. Bake the bagels for 20 to 25 minutes until slightly golden brown and the bagels have puffed up. Cool for at least 10 to 15 minutes before cutting into. I love these toasted with a little butter and flaky sea salt, or salted honey butter would be delicious!

Recipe Notes

This recipe makes 8 smaller bagels, but you can absolutely make regular, bakery-style bagels by making 4 or 6 instead of 8, which will increase the protein even more.
To store: Allow the pumpkin protein bagels cool completely, then store them at room temperature for up to 2 days in a paper bag, or up to 4-5 days in a reusable zip-top bag.
To freeze: I recommend slicing your bagels in half before freezing. Wrap your bagel halves in parchment paper or wax paper to separate them, then store them in a reusable zip-top bag in the freezer for up to 3 months. Thaw your bagel halves in the refrigerator before toasting and enjoying.

Nutrition

Serving: 1bagelCalories: 184calCarbohydrates: 34.5gProtein: 7.5gFat: 2.3gSaturated Fat: 0.7gFiber: 3.8gSugar: 6.3g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

Juicy chicken meatballs in a creamy coconut sauce with chunks of pineapple, ginger, lime, and cilantro. It’s a sweet-savory, island-inspired dinner that’s perfect for a weeknight.

Chicken Meatballs with Pineapple

If you’re craving something sweet and savory for dinner, these easy Hawaiian Chicken Meatballs with Pineapple Coconut Sauce are a must-try. I make Asian chicken meatballs all the time, but this was my first time pairing them with a pineapple-coconut sauce, and Tommy gave it two thumbs up. While not a
traditional Hawaiian recipe, the mix of pineapple, soy sauce, and coconut milk gives that island-inspired flavor Americans often label as “Hawaiian,” making this a fun new spin on a family favorite.

Why This Works

I like to switch up dinners and experiment with new flavors, and honestly, I didn’t expect Tommy to like this so much. I typically don’t gravitate toward sweet dishes, but he loves them, including this one.

• Sweet and savory: Sweet pineapple, tangy lime, creamy coconut milk, and savory soy sauce create the perfect sweet-savory bite.
• Tender, juicy meatballs: Ground chicken stays moist thanks to scallions, garlic, and ginger worked into the mix.
• Husband-approved: A dish that satisfies both sweet and savory lovers.
• Kid-friendly: Children often prefer sweeter flavors, so this dish is guaranteed to be a hit.
• Meal-prep friendly: These reheat well, so you can double the batch and enjoy them for lunch or an easy leftover dinner.
• Dietary Restrictions: Weight Watchers-friendly, gluten-free (if subbing panko and soy sauce), high-protein, dairy-free

How to Make Hawaiian Chicken Meatballs

While the meatballs bake, whip up the coconut pineapple sauce. It only takes a few minutes! See the recipe card at the bottom for printable directions.

1. Make the Meatballs: Mix all the ingredients except the chicken with a fork. Then, add the meat and combine it with the other ingredients. Adding the chicken last will prevent overmixing, which can make the meatballs tough.
2. Bake chicken meatballs on a parchment-lined sheet pan at 400°F for 12 to 15 minutes.
3. Make the Hawaiian Meatball Sauce: Combine all the sauce ingredients, except the cilantro, in a skillet and simmer over medium heat for 3 to 4 minutes.
4. How to Serve: Toss the cooked meatballs in the sauce and garnish with cilantro.

Variations

• Swap panko with regular breadcrumbs.
• Gluten-Free Meatballs: Use gluten-free panko and swap soy sauce with tamari or coconut aminos.
• Meat Options: Substitute lean ground turkey, pork, or beef.
• What do I do with leftover coconut milk? You could make this Mango Coconut Chia Pudding or these Raspberry Coconut Chia Pudding Popsicles with the remaining milk.
• Sugar Substitute: Replace brown sugar with honey, or if you’re watching your carbs, you can omit it.
• Pineapple not in season? Use canned pineapple.
• Hate cilantro? Skip it!
• Add some heat: Simmer fresh, diced jalapeños with the sauce, or drizzle sriracha or chili crisp over your bowl.

Serving Suggestions

These Hawaiian chicken meatballs are versatile and pair well with many side dishes. Here are a few of my favorites:

• Steamed jasmine rice is a classic base to soak up all that creamy pineapple coconut sauce.
• Brown rice or quinoa is a heartier option with extra fiber.
• Cauliflower rice keeps it light and low-carb while still absorbing the sauce.
• Roasted or steamed vegetables, like broccoli, green beans, or snap peas, add crunch and color.
• Noodles, such as udon or soba, make a great base for an Asian fusion noodle bowl. Add some edamame and shredded carrots for a nutrition boost.

How to Meal Prep Meatballs

This Hawaiian meatball recipe is excellent for meal prep, providing a simple meal option during busy weeks. Double the recipe and then freeze it in one of two ways:

• If you plan to serve it for family dinner later, store the meatballs and sauce together in one large container or a gallon-sized bag. Then, make your side dish before serving.
• If you need quick lunches, freeze the meatballs and sauce in small containers. You can even freeze them with rice or quinoa so they are ready to eat when you thaw them later.

Storage

• Refrigerate the meatballs and sauce in an airtight container for 4 days.
• Freeze for 3 months.
• Thaw in the fridge overnight before reheating. Then, reheat in the microwave or on the stovetop until warmed through.

More Ground Chicken Recipes You’ll Love

Check out these five delicious ground chicken recipes for more dinner ideas to inspire your next meal!