Keto Chicken Fajitas


Step 1Start by marinating the chicken. Slice the chicken breasts into about 1/2-inch (1 cm) thin strips. Place the chicken into a bowl and add all the marinating spices: minced garlic, dried oregano, ground cumin, paprika, chipotle chile powder, salt, olive oil and lime (or lemon) juice.

Step 2Mix until the chicken is covered from all sides, cover the bowl with a cling film and marinate for 30-60 minutes (or overnight in the fridge). When ready for cooking, remove from the fridge and discard the marinade (you need to remove any excess moisture before cooking the chicken strips in the pan).
Start by cooking the vegetables. Peel and slice the onion and slice the peppers. Heat a large pan or casserole dish greased with 2 tablespoons of ghee over a medium-high heat. Once hot, add the sliced onion and peppers.

Step 3Cook until crisp-tender and lightly charred for 5-8 minutes. Use tongs or spatula to toss the peppers every couple of minutes while cooking. When done, transfer the peppers into a bowl and set aside.
Keep the heat on medium-high. Grease the pan with the remaining 2 tablespoons of ghee and add the chicken slices.

Step 4Cook for 4-6 minutes until lightly browned, flipping half way through. Return the cooked peppers to the pan and heat through for just 30-60 seconds. Then, take off the heat.

Step 5Serve with Keto Tortillas and any preferred toppings ... ... sliced avocado or Guacamole, chopped tomatoes or Salsa, shredded cheese, sour cream, lime wedges and cilantro. Enjoy!