These Easy Chicken Fajitas are one of my favorite healthy weeknight dinners! They’re quick to make, low in carbs, and packed with fresh flavor. I always keep chicken, bell peppers, and onions on hand so I can throw these fajitas together in minutes. While the juicy chicken and colorful veggies sizzle on the grill or stovetop, I warm a few low-carb tortillas in the oven.
Trying to keep it even lighter? Skip the tortillas and turn these fajitas into a Keto-friendly Chicken Fajita Salad by serving them over crisp greens. I like to set out everyone’s favorite toppings, like avocado, salsa, shredded cheese and a squeeze of lime, so everyone can build their perfect plate. It’s an easy, crowd-pleasing meal that’s bursting with flavor and ready in no time.
Ingredients
4 chicken breasts, cut into strips
1 green pepper, sliced
1 red pepper, sliced
1 onion, sliced
1 yellow pepper, sliced
1 Tbsp. onion powder
1/2 Tbsp. Mexican oregano
1/2 Tbsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. black pepper
(Optional) 1 tsp. mushroom seasoning (Umame)
1/2 tsp. garlic powder
2 tsp. salt
1/3 cup water
4 garlic cloves, minced
1 Tbsp. chicken bouillon (I used Better Than Bouillon)
2 Tbsp. lime juice
3 Tbsp. extra virgin olive oil or avocado oil
Low-carb tortillas
Toppings: cilantro, shredded cheese, pico de gallo, sour cream, fresh lime wedges
Instructions
In a resealable bag, place chicken, peppers and onions.
In a small bowl, combine onion powder, Mexican oregano, cumin, smoked paprika, chili powder, pepper, mushroom seasoning, garlic powder and salt.
Stir in water, garlic cloves, chicken bouillon, oil and lime juice. Mix well. Pour the sauce in the bag with the vegetables and massage.
Add oil to a grill or skillet.
Add contents of the bag to the hot pan.
Cook until the chicken is cooked and the vegetables are crisp-tender.
Serve in tortillas with toppings or serve it over crisp greens for a salad.
If you like this recipe, you may also like the following recipes:
Easy Chicken Fajitas
Equipment
- 1 knife
- Measuring spoons
- 1 cutting board
- resealable bag
- 1 Small bowl
- 1 whisk or small spoon
- 1 grill, grill pan or skillet
Ingredients
- 4 chicken breasts cut into strips
- 1 green pepper sliced
- 1 red pepper sliced
- 1 onion sliced
- 1 yellow pepper sliced
- 1 Tbsp. onion powder
- 1/2 Tbsp. Mexican oregano
- 1/2 Tbsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. black pepper
- (Optional) 1 tsp. mushroom seasoning (Umame)
- 1/2 tsp. garlic powder
- 2 tsp. salt
- 1/3 cup water
- 4 garlic cloves minced
- 1 Tbsp. chicken bouillon I used Better Than Bouillon
- 2 Tbsp. lime juice
- 3 Tbsp. extra virgin olive oil or avocado oil
- Low-carb tortillas
- Toppings: cilantro, shredded cheese, pico de gallo, sour cream, fresh lime wedges
Instructions
- In a resealable bag, place chicken, peppers and onions.
- In a small bowl, combine onion powder, Mexican oregano, cumin, smoked paprika, chili powder, pepper, mushroom seasoning, garlic powder, and salt.
- Stir in water, garlic cloves, chicken bouillon, oil, and lime juice.
- Mix well.
- Pour the sauce in the bag with the vegetables and massage.
- Add oil to a grill or skillet.
- Add the contents of the bag to the hot pan.
- Cook until the chicken is cooked and the vegetables are crisp-tender.
- Serve in tortillas with toppings or serve it over crisp greens for a salad.
