Low Carb Fajita Chicken

Savor the bold, zesty flavors of Low Carb Fajita Chicken, a quick and healthy one-pan wonder packed with vibrant spices and tender chicken. This keto-friendly recipe features juicy strips of marinated chicken breast seasoned with chili powder, cumin, and garlic, paired with sautéed bell peppers and red onions for a colorful, nutrient-rich feast. With just 15 minutes of prep and 20 minutes of cooking time, it's a perfect weeknight dinner that doesn’t skimp on flavor. Top it off with creamy avocado slices and fresh cilantro for a deliciously satisfying low carb meal. Enjoy it on its own, or serve with lettuce wraps or a crisp salad for a customizable, guilt-free dish.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 medium bell peppers (assorted colors)
• 1 medium red onion
• 0.25 cup chopped cilantro
• 1 large avocado

Directions

Step 1

Slice the chicken breasts into thin strips (about 1/2 inch wide) and place them in a large bowl.

Step 2

In a small bowl, combine the olive oil, lime juice, chili powder, paprika, ground cumin, garlic powder, salt, and black pepper. Whisk until well blended.

Step 3

Pour the marinade over the chicken strips, ensuring all pieces are well coated. Let the chicken marinate for at least 10 minutes, or up to 12 hours in the refrigerator for more flavor, if time allows.

Step 4

While the chicken marinates, prepare the vegetables. Slice the bell peppers and red onion into thin strips.

Step 5

Heat a large skillet over medium-high heat. Once hot, add the marinated chicken strips to the skillet, discarding any excess marinade. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Step 6

Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onions. Sauté for about 5-7 minutes until the vegetables are tender-crisp.

Step 7

Add the chicken back into the skillet with the vegetables. Stir to combine and heat through for an additional 2-3 minutes.

Step 8

Serve the fajita chicken with the chopped cilantro and avocado slices on top. Enjoy as is for a low carb meal, or serve with lettuce wraps or over a bed of mixed greens if desired.

Nutrition Facts

Serving size	(1258.4g)

Amount per serving	% Daily Value*
Calories	1548.7

Total Fat 75.9g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 385.6mg	0%
Sodium 2830.4mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 27.1g	0%
Total Sugars 23.4g
Protein 151.4g	0%

Vitamin D 4.5IU	0%
Calcium 188.4mg	0%
Iron 10.3mg	0%
Potassium 3308.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 39.1%

Carbs: 16.9%