Low carb chicken fajitas with peppers and onions

Why Low Carb Chicken Fajitas Are Your New Weeknight Hero

Craving sizzling, restaurant-style low carb chicken fajitas that actually satisfy? This one-skillet wonder delivers tender, spice-rubbed chicken with caramelized peppers and onions—all while keeping net carbs under 6g per serving. Skip the tortillas, embrace the flavors, and watch your family devour these vibrant keto chicken fajitas in minutes. The secret? High heat, bold seasonings, and a technique that locks in juiciness without the carb crash.

Ingredients

For the Fajitas:

• 1.5 lbs boneless chicken breasts (sliced into ½-inch strips)
• 2 bell peppers (red and yellow, sliced)
• 1 medium onion (thinly sliced)
• 3 tbsp avocado oil (divided)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper
• Juice of 1 lime

Substitution Tips: Swap chicken thighs for extra richness, or use coconut oil if avoiding seed oils. Green peppers work, but sweeter varieties add better flavor.

Timing

Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4

How to Make Low Carb Chicken Fajitas

Step 1: Season the Chicken

Combine all spices in a small bowl. Toss chicken strips with half the spice mix and 1 tablespoon oil until evenly coated.

Pro tip: Let chicken sit for 5 minutes while prepping veggies—it enhances spice absorption.

Step 2: Sear the Chicken

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat (400°F if using an infrared thermometer). Add chicken in a single layer; cook 3–4 minutes per side until golden and internal temp reaches 165°F. Transfer to a plate.

Pro tip: Avoid overcrowding—cook in batches if needed to maintain that crispy sear.

Step 3: Caramelize the Vegetables

Add remaining oil to the same skillet. Toss in peppers and onions with remaining spice mix. Cook 6–8 minutes, stirring occasionally, until edges char and onions soften but still have bite.

Pro tip: A touch of browning = maximum flavor. Don’t stir constantly.

Step 4: Combine and Finish

Return chicken to skillet with vegetables. Squeeze fresh lime juice over everything, toss for 1 minute to meld flavors, and serve immediately.

Pro tip: Taste and adjust salt—lime juice brightens the entire dish.

Nutritional Information

Per serving: Calories: 285 | Protein: 35g | Fat: 13g | Net Carbs: 5g | Fiber: 2g

Variations, Tips & Storage

Variations:

• Shrimp version: Substitute 1 lb shrimp (cook 2 min per side)
• Spice level: Add ½ tsp cayenne for heat, or omit chili powder for mild

Common Mistakes:

• Wet chicken: Pat strips dry before seasoning to avoid steaming
• Low heat: Crank heat to medium-high for proper caramelization
• Overcooking: Pull chicken at 165°F—carryover heat finishes it

Storage: Refrigerate in airtight containers for 4 days. Freeze up to 3 months (thaw overnight in fridge). Reheat in a hot skillet for 3 minutes to restore texture—microwaving makes chicken rubbery.

Serving Suggestions

Serve these skillet chicken low carb fajitas in butter lettuce cups, over cauliflower rice, or straight from the skillet with guacamole, sour cream, and shredded cheese. Garnish with fresh cilantro and extra lime wedges for a restaurant-worthy presentation.

More Low-Carb Recipes You’ll Love

Looking for more quick low-carb chicken ideas? Try our rotisserie chicken lettuce wraps for an even faster meal solution.

Conclusion

These low carb chicken fajitas prove you don’t need tortillas for satisfying Tex-Mex flavor. With just 25 minutes and one skillet, you’ve got a protein-packed dinner that’s bursting with color and taste. Make them tonight—your taste buds will thank you.

FAQs

Can I use frozen chicken for low carb chicken fajitas?
Yes, but thaw completely first and pat very dry. Frozen chicken releases excess moisture that prevents proper browning and makes fajitas soggy.

Are chicken fajitas really keto-friendly?
Absolutely—this recipe contains only 5g net carbs per serving. Skip tortillas and serve with low-carb sides like cauliflower rice or zucchini noodles for a complete keto chicken fajitas meal.

What’s the best way to slice chicken for fajitas?
Cut against the grain into ½-inch strips. Partially freezing chicken for 15 minutes makes slicing easier and more uniform.

Can I make this recipe in advance?
Cook completely, then store chicken and vegetables separately to prevent sogginess. Reheat quickly in a hot skillet just before serving for best texture.

Why are my fajitas watery?
Likely culprits: wet chicken, overcrowding the pan, or heat too low. Always pat chicken dry, cook in batches if needed, and use high heat for proper searing.

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External Resources:

• USDA Chicken Nutrition Data
• Low-Carb Diet Benefits – Healthline
• Bell Pepper Nutritional Profile

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