Low Carb Fajita Chicken
Savor all the bold, zesty flavors of Tex-Mex cuisine with this easy and delicious Low Carb Fajita Chicken recipe! Perfect for keto-friendly or low-carb diets, this dish features tender strips of marinated chicken infused with lime, chili powder, and cumin, paired with vibrant bell peppers and sweet red onions sautéed to perfection. Ready in just 35 minutes, it’s an excellent quick weeknight dinner option. The recipe finishes with fresh cilantro and creamy avocado for a refreshing twist, and it can be enjoyed as-is, in lettuce wraps, or over a crisp bed of greens. Healthy, flavorful, and endlessly versatile, this fajita chicken bowl will quickly become a staple in your meal rotation! Keywords: low carb, keto fajita chicken, healthy chicken recipe, quick dinner idea, Tex-Mex skillet meal.
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Recipe Information
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
Instructions
Slice the chicken breasts into thin strips (about 1/2 inch wide) and place them in a large bowl.
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.
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.
While the chicken marinates, prepare the vegetables. Slice the bell peppers and red onion into thin strips.
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.
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.
Add the chicken back into the skillet with the vegetables. Stir to combine and heat through for an additional 2-3 minutes.
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
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 820 mg | 17% | |
*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.
