Easy Keto Chicken Fajitas Recipe – Low Carb, High Flavor

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.)

• Calories: 280

• Protein: 27g

• Fat: 17g

• Carbohydrates: 6g

• Fiber: 2g

• Net Carbs: 4g

Note: Nutrition may vary depending on ingredients used and serving size.

Keto Chicken Fajitas Recipe Details

• Prep Time: 10 minutes

• Active Cook Time: 15 minutes

• Resting Time: 2 minutes

• Total Time: 27 minutes

• Cuisine: Mexican / Tex-Mex

• Course: Main Course / Dinner

• Servings: 4

• Calories per serving: 280 kcal

Equipment Needed

 

• Large cast-iron skillet or non-stick sauté pan

• Sharp knife

• Cutting board

• Tongs or spatula

• Mixing bowl

• Measuring spoons

Ingredients

For the Chicken Marinade:

• 1.5 lbs (680g) boneless, skinless chicken breasts, thinly sliced

• 2 tbsp olive oil

• 1 tbsp lime juice (freshly squeezed)

• 1 tsp smoked paprika

• 1 tsp chili powder

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp cayenne pepper (optional for heat)

• Salt and pepper, to taste

For the Vegetables:

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 medium red onion, thinly sliced

• 1 tbsp olive oil

• Salt and pepper to taste

Optional for Serving:

• Low-carb tortillas or butter lettuce leaves

• Sour cream or Greek yogurt

• Fresh cilantro

• Lime wedges

• Sliced avocado or guacamole

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Instructions

Step 1: Marinate the Chicken

1. 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.

2. Add the thinly sliced chicken breasts to the bowl and toss well to coat evenly with the marinade.

3. 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

1. Slice all the bell peppers and onion into thin, uniform strips.

2. Set them aside on a plate. Drizzle with olive oil and season with a little salt and pepper.

Step 3: Cook the Chicken

1. Heat a large skillet over medium-high heat. Add a small amount of olive oil if needed.

2. Add the marinated chicken to the hot skillet in a single layer. Avoid overcrowding the pan – cook in batches if necessary.

3. 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).

4. Remove the chicken from the skillet and let it rest on a plate.

Step 4: Cook the Vegetables

1. In the same skillet, add the sliced bell peppers and onions.

2. 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

1. Return the cooked chicken to the skillet with the veggies.

2. Toss everything together and cook for another minute so the flavors can meld.

3. Taste and adjust seasoning if needed. A splash of lime juice adds a great final zing.

Step 6: Serve

• Serve the fajitas hot with low-carb tortillas or butter lettuce cups.

• Top with your favorite keto-friendly garnishes: sour cream, avocado, cheese, and fresh cilantro.

Tips for Success

• Slice evenly: Ensure your chicken and vegetables are sliced thinly and evenly for even cooking.

• High heat is key: Use high heat to get that nice sear on the chicken and slight char on veggies for that fajita sizzle.

• Marinate for flavor: Even a 10-minute marinade adds a punch of flavor, but if time allows, marinate longer for best results.

• Meal prep-friendly: You can pre-slice your chicken and vegetables and store them in the fridge up to 2 days in advance.

• Make it spicier: Add extra cayenne or chopped jalapeños if you prefer more heat.

Why You’ll Love This Keto Chicken Fajitas Recipe

• Low in carbs, high in flavor – The perfect balance of spice, smoke, and freshness without the carbs.

• One-pan convenience – Fewer dishes, more flavor, and easy cleanup.

• Family-friendly – Non-keto family members can enjoy it with rice or regular tortillas.

• Customizable – Add mushrooms, zucchini, or swap chicken for shrimp or steak.

• Great leftovers – Store in an airtight container and reheat for lunch the next day.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.

• Reheat: Use a skillet over medium heat or microwave in 30-second intervals until warmed through.

• 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!