Keto Chicken Fajitas
Savor the bold flavors of these Keto Chicken Fajitas, a low-carb twist on the classic Tex-Mex favorite that's perfect for a healthy weeknight dinner. Tender strips of seasoned chicken breast are infused with zesty lime and smoky spices like cumin, chili powder, and paprika, then seared to perfection. Vibrant bell peppers and onions are sautéed just enough to maintain their crispness, creating a colorful, flavorful filling that's as nutritious as it is delicious. Served in crunchy romaine lettuce leaves instead of traditional tortillas, these fajitas are gluten-free, keto-friendly, and bursting with fresh, wholesome ingredients. Ready in just 30 minutes, this quick and easy recipe makes four hearty servings that are satisfying without compromising your low-carb goals.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 leaves Romaine lettuce leaves
Instructions
Slice the chicken breast into thin strips about 1/4 inch thick.
Slice the red and green bell peppers and the yellow onion into thin strips.
In a large mixing bowl, combine the sliced chicken with lime juice, ground cumin, chili powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to coat the chicken evenly with the seasonings.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the seasoned chicken strips to the skillet. Cook for about 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil followed by the sliced bell peppers and onion. Sauté the vegetables for about 5-7 minutes, until they are tender but still a bit crisp.
Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serve the chicken and vegetable mixture in romaine lettuce leaves, dividing evenly among the 8 leaves. Roll them up like fajitas and enjoy.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 15.4 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2391 mg | 51% | |
*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.
