Keto Chicken Fajitas: Sizzling Low-Carb Goodness
We may earn a commission for purchases made using our links. Please see our Disclaimer to learn more.
Sticking to keto doesn’t mean sacrificing fajita night! These Keto Chicken Fajitas are a flavor explosion of sizzling, marinated chicken, colorful peppers, and all your favorite fajita toppings. With a focus on fresh ingredients and a quick cooking time in a cast iron skillet, this recipe is perfect for a satisfying and keto-friendly weeknight meal.
Ditch the carb-loaded tortillas and elevate your fajita experience.
Serve this dish with low-carb alternatives like lettuce wraps, cauliflower rice, or portobello mushroom caps. Impress your family and friends with a delicious and healthy keto dinner that’s ready in under 30 minutes!
Keto Chicken Fajitas Recipe
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon avocado oil
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1/2 jalapeno pepper, seeded and thinly sliced (optional)
- 2 tablespoons fajita seasoning (or chili powder, cumin, paprika, garlic powder, onion powder to taste)
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro (for garnish)
Equipment:
Instructions:
- In a large bowl, combine the sliced chicken breasts or thighs, olive oil, avocado oil, fajita seasoning, salt, and pepper. Toss to coat the chicken evenly.
- Heat a large cast iron skillet over medium-high heat. Once hot, add the chicken mixture and spread it out in a single layer.
- Cook the chicken for 3-4 minutes per side, or until browned and cooked through. Don’t overcrowd the pan, cook the chicken in batches if necessary.
- While the chicken is cooking, add the sliced bell peppers and onion to the bowl used to marinate the chicken. Toss to coat with any remaining marinade.
- Once the chicken is cooked, remove it from the pan and set it aside on a plate.
- Add the bell peppers and onion to the hot cast iron skillet. Sauté for 5-7 minutes, or until softened and slightly browned.
- Return the cooked chicken to the pan with the vegetables. Toss to combine and heat through for another minute.
- Serve immediately on a platter. Garnish with fresh cilantro and your favorite keto-friendly fajita toppings, such as shredded cheese, sour cream, salsa, guacamole, or low-carb tortillas.
Serving Size: This recipe yields approximately 4 servings.
Key points:
- Spiced: The fajita seasoning creates a flavorful and slightly smoky marinade for the chicken.
- Sizzling: Cooking in a cast iron skillet ensures the chicken gets beautifully browned and delivers a satisfying sizzle.
- Fresh: Vibrant bell peppers and onions add a colorful and refreshing element to the dish.
FAQs:
- Can I use a different type of protein? Absolutely! You can substitute steak, shrimp, or tofu for the chicken in this recipe.
- What if I don’t have fajita seasoning? You can create your own fajita seasoning by combining chili powder, cumin, paprika, garlic powder, and onion powder.
- What are some good low-carb alternatives for tortillas? Lettuce wraps, cauliflower rice, portobello mushroom caps, or even large romaine lettuce leaves all work well for scooping up the fajita filling.