Low Carb Chicken Fajitas
Savor the bold, zesty flavors of these Low Carb Chicken Fajitas, a healthy twist on a Tex-Mex classic! Perfectly marinated chicken strips are seared to perfection alongside a vibrant mix of red, yellow, and green bell peppers, all coated in a tantalizing blend of chili powder, cumin, garlic powder, and paprika. This quick and easy recipe, ready in just 35 minutes, is served on low carb tortillas and complemented by creamy avocado slices, tangy sour cream, and fresh cilantro. Packed with protein and loaded with veggies, these fajitas are a satisfying, flavorful option for a keto-friendly dinner or a nutritious family meal. Keep your low-carb goals on track without sacrificing the rich, smoky essence of traditional fajitas!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 each medium onion
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 6 each low carb tortillas
- 0.5 cup sour cream
- 1 large avocado, sliced
Instructions
Cut the chicken breasts into thin strips and set aside.
Slice the red, yellow, and green bell peppers into thin strips and slice the onion into thin rings.
In a large mixing bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper to make the marinade.
Add the chicken strips to the marinade, tossing to coat evenly.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Add the marinated chicken strips to the skillet and cook for about 5-7 minutes, or until fully cooked and lightly browned.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Cook for about 5-7 minutes, or until they are softened and slightly charred.
Return the chicken to the skillet, stir to combine with the peppers and onions, and cook for an additional 1-2 minutes.
Warm the low carb tortillas in a separate pan or microwave as per package instructions.
Serve the fajita mixture hot, garnished with fresh cilantro. Provide sour cream and avocado slices on the side to complement.
Fill each tortilla with the chicken and bell pepper mixture and enjoy your low carb chicken fajitas.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 10.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1072 mg | 23% | |
*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.
