Low Carb Grilled Chicken Fajitas
Fire up the grill for these irresistible Low Carb Grilled Chicken Fajitas, a bold and flavorful meal that's perfect for a keto-friendly lifestyle or anyone looking to cut carbs without sacrificing taste! Juicy, marinated chicken breasts are infused with a smoky blend of spices, seared to perfection, and paired with vibrant, caramelized bell peppers and onions. Wrapped in warm low-carb tortillas and topped with creamy avocado, fresh cilantro, and a dollop of tangy sour cream, this quick and healthy recipe is ready in just 30 minutes of hands-on time. Whether you're planning a weeknight dinner or a casual gathering, these fajitas deliver all the smoky, zesty goodness of classic Tex-Mex cuisine in a wholesome, low-carb package.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Green bell peppers, sliced
- 2 pieces Red bell peppers, sliced
- 1 piece Yellow onion, sliced
- 1 piece Avocado, sliced
- 8 pieces Low-carb tortillas
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream, for serving
Instructions
Begin by preparing the marinade. In a small bowl, whisk together the olive oil, lime juice, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each breast is coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
Preheat your grill to medium-high heat.
While the grill heats, prepare the vegetables. Slice the green and red bell peppers, and the yellow onion into even strips.
Once the grill is hot, place the marinated chicken breasts onto the grill. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
During the last 5 minutes of grilling, add the bell pepper and onion slices. Grill the vegetables until they are slightly charred and tender.
Remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing into thin strips.
Warm the low-carb tortillas on the grill for about 30 seconds on each side or until they are soft and pliable.
Assemble the fajitas by filling each tortilla with slices of grilled chicken, bell peppers, and onions. Top with fresh avocado slices, a sprinkle of chopped cilantro, and a dollop of sour cream.
Serve the fajitas hot, and enjoy your low-carb meal!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5420 mg | 236% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 108.6 g | 388% | |
| Total Sugars | 40.8 g | ||
| Protein | 272.8 g | 546% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1208 mg | 93% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5137 mg | 109% | |
*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.
