This keto chicken fajitas recipe will become a constant in your dinner rotation! Tender, seasoned strips of chicken, onions and bell peppers wrapped in a low-carb tortilla and topped with allllll the best zesty toppings, makes the perfect meal for busy weeknights! A delicious keto fajita seasoning blend brings the flavor, and this simple meal cooks altogether in the same skillet.
There are a couple of main differences between this low carb fajitas recipe and traditional fajitas.
First, instead of regular flour tortillas, we're using low carb tortillas to keep this meal keto friendly.
There are so many low carb and keto tortillas on the market these days, so pick your favorite store-bought variety. Keep in mind that some low-carb tortillas are not gluten-free so if that's a must for you, make sure to double-check the ingredient list.
Second, the chicken and veggies are seasoned with my keto fajita seasoning, a multi-purpose spice mix that takes all of five minutes to make!
Not only is it delicious for keto fajitas, but it's also a wonderful option if you're looking for a homemade taco seasoning that is free of sugar, preservatives, dyes, etc.
Other than that, this keto fajitas recipe is pretty similar to traditional fajitas!
why this recipe works
These keto chicken fajitas are ready in 30 minutes and they make an especially great option if you do weekly meal prep. They're wonderful as leftovers since the flavors intensify after a day or so.
Here's why you'll love this low carb chicken fajitas recipe:
- it's an easy recipe the whole family will enjoy
- keto fajitas are low in net carbs, gluten-free and a healthy meal that's possible any night of the week
- this recipe yields a quick dinner with all the flavor of an authentic Mexican food dish!
The homemade fajita seasoning is easy to mix up before you start on the fajitas, and I recommend doing so.
It's simple to make and features a wonderful blend of chili powder, onion powder, garlic powder, salt and black pepper. And to keep this low carb diet friendly, it's sweetened with monk fruit sweetener (optional, but so good!).
You can check out my keto fajita seasoning recipe to see all of the details. I like to mix up a batch for my pantry, which makes meal prep even easier.
For this low-carb chicken fajitas recipe, you will need:
- extra virgin olive oil or avocado oil
- lime juice
- lemon juice
- low-carb fajita seasoning
- large yellow onion, cut into slices
- bell peppers (any variety)
- skinless and boneless chicken thighs (or sub chicken breasts), sliced into thin strips
- low-carb tortillas
- your favorite fajita toppings like sour cream, avocado slices, lime wedges, crema Mexicana, and/or chopped cilantro
an easy keto fajitas recipe
Perhaps the best part about this recipe is that it's made with simple ingredients and you can easily adapt it.
If you're in the mood for steak fajitas instead of chicken, feel free to swap it in! I like to use boneless/skinless chicken thighs because they also cook up so tender and juicy, but you can also substitute boneless skinless chicken breasts.
Before you begin, slice the chicken into thin strips. This keto fajitas recipe includes a marinade that is optional, but recommended if you have time. If you're in a rush, you can certainly skip the marinade and cook the chicken with the seasonings instead.
Here's a look at the steps involved but be sure to check out the full recipe card for all of the ingredient amounts and detailed instructions.
In a large bowl, add the chicken slices, lime juice, lemon juice and 1 tablespoon of the keto fajita seasoning. Mix and let the chicken marinate in the fridge for 1-3 hours.
When ready to cook, slice the bell peppers and onions into thin strips.
Cook the marinated chicken in a large skillet over medium-high heat (with as little of the marinade as possible). Don't discard the marinade just yet. Cook for about 5-6 minutes, or until done and most of the liquid has cooked out. Transfer to a plate.
Pour 1-2 tablespoons of the marinade into the skillet to deglaze the pan, scraping up all the chicken bits. Add the onions and bell pepper and cook over high medium-high heat with the rest of the seasoning for 5-8 minutes or until the veggies are slightly softened.
Add the chicken back into the skillet and cook another 1-2 minutes, mixing well. Serve the fajita mixture on warmed, low-carb tortillas with your favorite toppings and enjoy!
tips for the best keto chicken fajitas
- The cooking time will vary a bit, based on how large your chicken pieces are and how well your skillet holds heat. I use a large cast iron skillet and heat it for several minutes to let it get it pretty hot so the chicken cooks quickly. You want the chicken to cook until done, but you want the pan hot enough to boil any marinade out and eventually brown the chicken pieces slightly. If your chicken is simply boiling but there's still a lot of marinade in the pan, consider increasing the temperature. You can also spoon some of the liquid out and toss it.
- The marinade can be used to deglaze the pan and scrape up any browned bits. This helps add flavor to the veggies. If you prefer, you can also use a splash of chicken broth or even water.
- While the fajita mixture cooks, you can heat low-carb tortillas in a separate pan.
- Store leftover keto chicken fajitas filling in an airtight container for up to five days. Reheat in the microwave or in a large pan on the stovetop until warmed through.
- Use any variety of bell peppers you like! Green bell peppers have more of that bitter flavor because they're unripe versions of yellow, orange and red pepper. If you want sweeter keto fajitas, choose yellow, orange or red bell peppers over green peppers.
- Either yellow onions or white onions will work for this recipe. Use one large onion or two small onions.
- Make sure to use a large skillet. The chicken should be able to fit at the bottom of the pan in a single layer as it's cooking.
There are some other great options to enjoy this keto chicken fajitas recipe! It also makes delicious fajitas in lettuce wraps as well as a tasty base if you prefer low-carb fajita bowls.
Keto chicken fajitas is a one pan meal that's a family favorite and I hope you love them just as much!
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- 1-½ pounds boneless skinless chicken thighs, sliced into thin strips
- 2 tablespoons extra virgin olive oil
- Juice of 1 large lime
- Juice of ½ large lemon
- 2 tablespoons keto fajita seasoning
- 1 large yellow or white onion, sliced into thin strips
- 2 bell peppers (any variety), sliced into thin strips
- salt and pepper, to taste
- low-carb tortillas
- toppings of choice like sour cream, crema Mexicana, chopped cilantro, avocado slices or salsa
- In a large bowl, add the chicken pieces, 1 tablespoon of olive oil (reserve the extra tablespoon), lime juice, lemon juice and 1 tablespoon of the keto fajita seasoning (reserve the remaining seasoning for later). Mix well to combine. Marinate the chicken in the fridge for 1-3 hours.
- Heat a large skillet over medium-high heat and add the other tablespoon of oil. Place the chicken pieces into the hot pan with as little of the marinade as possible. Don't discard the marinade just yet- set it aside for later. The chicken will pop and sizzle at first, but keep the temperature at medium-high, stirring and cooking the chicken pieces for about 5-6 minutes. Any liquid should boil out and the chicken should get slightly browned.
- When the chicken is done cooking, transfer the pieces to a plate and set aside.
- Deglaze the pan with 1-2 tablespoons of the excess marinade, scraping up all of the chicken bits. Add the sliced onions and bell peppers to the skillet along with 1 tablespoon of fajita seasoning. Sauté over medium-high to high heat for about 5-7 minutes or until the veggies are slightly tender. If the skillet appears too dry, add a little bit more olive oil.
- Transfer the chicken back into the skillet and mix. Cook for 1-2 more minutes, then remove from heat.
- Taste the fajitas mixture. Add salt and pepper to taste.
- Serve the fajitas mixture in warmed, low-carb tortillas with your toppings of choice.
- Marinading the chicken is an optional step. If you want to skip it, simply start by cooking the chicken in the skillet with 1 tablespoon of fajita seasoning and follow the remaining recipe steps.
- The cooking time will vary a bit based on how large your strips of chicken and how well your skillet holds heat. If you have a large cast iron skillet, this will work best. The chicken should cook all the way through in about 5-6 minutes and any excess marinade in the pan should cook out.
- The marinade can be used to deglaze the pan and scrape up any browned bits. This helps add flavor to the veggies. If you prefer, you can also use a splash of chicken broth or water.
- Store leftover chicken fajitas filling in an airtight container for up to five days. Reheat in the microwave or in a large pan on the stovetop until warmed through.
- Green bell peppers have a more intense bitter flavor because they're unripe versions of yellow, orange and red pepper. If you want a sweeter fajita mixture, choose yellow, orange or red bell peppers over green ones.