Keto Fajita Chicken
Savor the bold, smoky flavors of Keto Fajita Chicken, a vibrant and satisfying low-carb dish that's perfect for keto enthusiasts or anyone seeking a healthier twist on classic fajitas. Tender chicken breast is marinated in a zesty blend of lime juice, chili powder, smoked paprika, and garlic, then skillet-seared to perfection for a beautifully charred exterior. A colorful medley of red, green, and yellow bell peppers, along with onions, is sautéed until tender, creating a mouthwatering, aromatic pairing. Served with creamy avocado slices, fresh cilantro, and a dollop of sour cream, this dish is as visually stunning as it is packed with flavor. Ready in just 40 minutes from start to finish, Keto Fajita Chicken delivers restaurant-quality taste right in your kitchen while staying true to your low-carb goals. Perfect for meal prep or whipping up a quick and nutritious dinner, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium size red bell pepper
- 1 medium size green bell pepper
- 1 medium size yellow bell pepper
- 1 medium size medium onion
- 1 whole avocado
- 2 tablespoons fresh cilantro
- 0.25 cup sour cream
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, mix together 1 tablespoon of olive oil, lime juice, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring they are well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the vegetables. Slice the red, green, and yellow bell peppers and onion into thin strips.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 6-8 minutes on each side, or until the chicken is fully cooked and has a nice char. Remove from the skillet and set aside to rest.
In the same skillet, add the bell peppers and onions. Sauté for 5-7 minutes, or until the vegetables are tender and slightly charred.
Slice the cooked chicken breasts into thin strips and return them to the skillet with the sautéed vegetables. Toss everything together to combine well and absorb the flavors.
Peel and slice the avocado, and roughly chop the fresh cilantro.
To serve, divide the chicken and vegetable mixture among four plates. Garnish with avocado slices, chopped cilantro, and a dollop of sour cream.
Enjoy your Keto Fajita Chicken, a flavorful, low-carb dish perfect for any meal.
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 19.4 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2790 mg | 59% | |
*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.
