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Low Carb Chicken Fajitas Recipe Easy Homemade Flavorful Meal

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A flavorful and easy low carb chicken fajitas recipe featuring juicy grilled chicken and fresh, crisp veggies, perfect for a quick and satisfying meal without tortillas.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil (or avocado oil for a mild flavor)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder (adjust to your heat preference)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 medium white or yellow onion, thinly sliced
  • 1 tablespoon olive oil (for sautéing veggies)
  • Pinch of salt and pepper
  • Fresh cilantro leaves (for serving)
  • Low carb tortillas or large lettuce leaves (butter lettuce works great)
  • Sliced avocado or guacamole (for creaminess)
  • Sour cream or Greek yogurt (adds a tangy finish)
  • Fresh lime wedges (for serving)

Instructions

  1. In a medium bowl, whisk together olive oil, lime juice, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper. Add the thinly sliced chicken breasts and toss to coat evenly. Cover and let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
  2. While the chicken marinates, wash and thinly slice all the bell peppers and onion, keeping slices uniform in size.
  3. Heat a large skillet or cast iron pan over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Cook undisturbed for 3-4 minutes to get a nice sear, then flip and cook another 3-4 minutes until cooked through and no longer pink inside. Transfer cooked chicken to a plate and loosely cover with foil.
  4. In the same skillet, add 1 tablespoon olive oil. Toss in the sliced bell peppers and onion, season with a pinch of salt and pepper. Stir occasionally and cook for 6-8 minutes until veggies are tender but still slightly crunchy.
  5. Return the chicken to the skillet with the veggies and toss together for 1-2 minutes to combine flavors. Adjust seasoning if needed.
  6. Serve the chicken and veggie mixture in warm low carb tortillas or butter lettuce leaves. Garnish with fresh cilantro, avocado slices, a dollop of sour cream or Greek yogurt, and a squeeze of lime. Enjoy immediately.

Notes

Marinate the chicken for at least 20 minutes to lock in moisture and flavor. Thin slicing the chicken and veggies ensures quick and even cooking. Avoid overcrowding the pan to get a good sear. For extra char on veggies, increase heat briefly at the end. Use fresh bell peppers for best texture and flavor. Swap sour cream for dairy-free options if needed. Store leftovers in an airtight container for up to 3 days and reheat gently.

Nutrition

Keywords: low carb, chicken fajitas, easy recipe, healthy dinner, gluten-free, keto, quick meal, homemade fajitas

Find it online: https://chloeplate.com/low-carb-chicken-fajitas-recipe-easy-homemade-flavorful-meal/