Keto Chicken Fajita Skillet
Loaded with flavor and none of the carbs, these easy keto Chicken Fajita Skillet is so much easier to make than firing up the grill!
Servings: 4 servings
Calories: 284kcal
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 cloves garlic minced
- 2 tablespoons Fiesta Taco Seasoning
- 2 tablespoons lime juice
- 2 tablespoons avocado oil
For the Veggies
- 1/2 cup onion sliced thinly
- 1 1/2 cups bell pepper sliced
- 1 teaspoon chili powder
- 2 tablespoons avocado oil
- salt and pepper to taste
Instructions
- Slice the chicken into long strips and mix it with the Fiesta Taco Seasoning and lime juice. Mix well and set aside to marinate for up to an hour.
- Slice the onion and peppers and mix with 1 tsp of chili powder. Set aside until ready to cook.
- Heat 2 tbsp of avocado oil in a large skillet over fairly high heat, but not smoking. Add the chicken and sautee for 3-4 minutes until cooked through. Set aside.
- Heat another 2 tbsp of avocado oil over medium heat and add the onion. Cook for 2-3 minutes then add the peppers. Cook another 2 minutes or until the peppers are tender crisp. Season with salt and pepper.
- Serve the chicken with some of the peppers and onions with all your favorite fajita fixings!
Notes
Recipe Card Tips
- Cook the chicken alone first, then the vegetables, rather than all together, for the best texture on both.
- Don't overcook the peppers and onions, some crunch is exactly what you want.
- Prep everything ahead of time so the actual cooking goes quickly once you start.
Nutrition
Serving: 0.25of the total | Calories: 284kcal | Carbohydrates: 7g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 143mg | Potassium: 591mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1936IU | Vitamin C: 77mg | Calcium: 20mg | Iron: 1mg | Net Carbohydrates: 5g