Have you tried chicken fajitas? It's a great keto meal that takes no more than 30 minutes to prepare!
Fajitas are traditionally made with seared skirt steak that is cooked medium-rare and sliced into thin strips. When you use chicken instead of beef, it gets even easier because you don't need to worry about overcooking it. You simply slice the chicken breasts into thin strips and marinate them in spices, lime juice & olive oil. Then you pan-sear them and serve with charred vegetables.
I used my Keto Tortillas to wrap the fajitas. If you haven't tried them yet, these tortillas are a game changer for everyone following the ketogenic diet. They are perfect for wraps, easy to make and so versatile. In fact, I use the same dough for tacos, tortilla chips, breadsticks and even pizza crust.
You can make the tortillas plain or add spices such as garlic powder, paprika or cumin. It's one of the recipes I make on a regular basis and even my non keto friends love them! I wanted to show you how easy it is to make them so I created this quick video - I hope you like it :-)
Follow us 12.5k
Nutritional values (per serving)
|of which Saturated||10||grams|
|Magnesium||113||mg (28% RDA)|
|Potassium||779||mg (39% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (28%), fat (66%). Nutrition facts from the marinade are counted partially (most of the marinade is discarded).
Ingredients (makes 6 servings)
Note: if you don't have ghee, use duck fat, goose fat, lard or coconut oil. You can learn more about healthy fats in this post.
- 1 medium white or brown onion, sliced (110 g/ 3.9 oz)
- 1 large green pepper, sliced (164 g/ 5.8 oz)
- 1 medium red pepper, sliced (120 g/ 4.2 oz)
- 1 medium orange or yellow pepper, sliced (120 g/ 4.2 oz)
- 2 tbsp ghee for frying (30 g/ 1.1 oz)
Tortillas + optional toppings:
- 6 regular Keto Tortillas (I used plain tortillas but you can add any of my suggested spices)
- sliced avocado or Guacamole
- chopped tomatoes or Salsa
- shredded cheese (cheddar, Manchego, etc.)
- sour cream
- lime wedges and fresh cilantro
Note: Tortillas are included in the nutrition facts - optional ingredients are not included.
- Start by marinating the chicken. Slice the chicken breasts into about ½-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.
- Mix 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.
- Cook 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.
- Cook 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.
- Serve with Keto Tortillas and any preferred toppings ...
... sliced avocado or Guacamole, chopped tomatoes or Salsa, shredded cheese, sour cream, lime wedges and cilantro.
Do you like this recipe? Share it with your friends!