Looking for a satisfying, low-carb meal that’s packed with bold Tex-Mex flavors and perfect for a keto lifestyle? This Keto Chicken Fajitas Recipe checks all the boxes! Juicy, seasoned chicken breast strips are pan-seared to perfection and combined with colorful bell peppers and onions. Served sizzling hot with optional low-carb tortillas or lettuce wraps, it’s a restaurant-style dish you can whip up in under 30 minutes.
Whether you’re watching carbs, trying to eat clean, or simply craving a fresh and flavorful dinner, these keto fajitas deliver without compromise. The classic fajita spices blend seamlessly with the natural sweetness of peppers, all while keeping your meal keto-compliant. It’s quick, customizable, and absolutely delicious.
Nutrition (Per Serving, approx.)
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Calories: 280
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Protein: 27g
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Fat: 17g
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Carbohydrates: 6g
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Fiber: 2g
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Net Carbs: 4g
Note: Nutrition may vary depending on ingredients used and serving size.
Keto Chicken Fajitas Recipe Details
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Prep Time: 10 minutes
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Active Cook Time: 15 minutes
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Resting Time: 2 minutes
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Total Time: 27 minutes
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Cuisine: Mexican / Tex-Mex
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Course: Main Course / Dinner
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Servings: 4
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Calories per serving: 280 kcal
Equipment Needed
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Large cast-iron skillet or non-stick sauté pan
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Sharp knife
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Cutting board
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Tongs or spatula
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Mixing bowl
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Measuring spoons
Ingredients
For the Chicken Marinade:
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1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced
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2 tbsp olive oil
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1 tbsp lime juice (freshly squeezed)
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1 tsp smoked paprika
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1 tsp chili powder
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1/2 tsp ground cumin
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp cayenne pepper (optional for heat)
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Salt and pepper, to taste
For the Vegetables:
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 medium red onion, thinly sliced
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1 tbsp olive oil
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Salt and pepper to taste
Optional for Serving:
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Low-carb tortillas or butter lettuce leaves
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Sour cream or Greek yogurt
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Fresh cilantro
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Lime wedges
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Sliced avocado or guacamole
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Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Instructions
Step 1: Marinate the Chicken
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In a large mixing bowl, combine olive oil, lime juice, and all fajita seasonings: smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.
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Add the thinly sliced chicken breasts to the bowl and toss well to coat evenly with the marinade.
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Let it marinate for at least 10 minutes while you prepare the vegetables. For deeper flavor, you can refrigerate it for up to 2 hours.
Step 2: Prepare the Vegetables
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Slice all the bell peppers and onion into thin, uniform strips.
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Set them aside on a plate. Drizzle with olive oil and season with a little salt and pepper.
Step 3: Cook the Chicken
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Heat a large skillet over medium-high heat. Add a small amount of olive oil if needed.
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Add the marinated chicken to the hot skillet in a single layer. Avoid overcrowding the pan – cook in batches if necessary.
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Sear the chicken on both sides for 4–5 minutes or until fully cooked and golden brown. Internal temperature should reach 165°F (74°C).
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Remove the chicken from the skillet and let it rest on a plate.
Step 4: Cook the Vegetables
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In the same skillet, add the sliced bell peppers and onions.
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Sauté for about 5–7 minutes, stirring frequently, until they are softened but still a bit crisp. You want them slightly charred for authentic fajita flavor.
Step 5: Combine & Finish
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Return the cooked chicken to the skillet with the veggies.
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Toss everything together and cook for another minute so the flavors can meld.
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Taste and adjust seasoning if needed. A splash of lime juice adds a great final zing.
Step 6: Serve
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Serve the fajitas hot with low-carb tortillas or butter lettuce cups.
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Top with your favorite keto-friendly garnishes: sour cream, avocado, cheese, and fresh cilantro.
Tips for Success
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Slice evenly: Ensure your chicken and vegetables are sliced thinly and evenly for even cooking.
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High heat is key: Use high heat to get that nice sear on the chicken and slight char on veggies for that fajita sizzle.
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Marinate for flavor: Even a 10-minute marinade adds a punch of flavor, but if time allows, marinate longer for best results.
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Meal prep-friendly: You can pre-slice your chicken and vegetables and store them in the fridge up to 2 days in advance.
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Make it spicier: Add extra cayenne or chopped jalapeños if you prefer more heat.
Why You’ll Love This Keto Chicken Fajitas Recipe
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Low in carbs, high in flavor – The perfect balance of spice, smoke, and freshness without the carbs.
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One-pan convenience – Fewer dishes, more flavor, and easy cleanup.
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Family-friendly – Non-keto family members can enjoy it with rice or regular tortillas.
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Customizable – Add mushrooms, zucchini, or swap chicken for shrimp or steak.
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Great leftovers – Store in an airtight container and reheat for lunch the next day.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Reheat: Use a skillet over medium heat or microwave in 30-second intervals until warmed through.
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Freeze: Cooked chicken fajitas can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Final Thoughts
This Keto Chicken Fajitas Recipe offers a foolproof way to enjoy a Mexican favorite without breaking your carb budget. It’s fast, flavorful, and satisfying – making it a go-to weeknight dinner or meal prep staple for keto eaters and beyond. With just a skillet and simple ingredients, you’ll be enjoying restaurant-quality fajitas that are keto-friendly and packed with nutritious goodness.
Whether you’re hosting taco night, meal prepping for the week, or just craving bold Tex-Mex flavor, this dish is sure to become a household favorite. So heat that skillet, grab those peppers, and dig into this keto-approved feast!

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.