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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 :-)
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Hands-on Overall
Nutritional values (per serving)
Net carbs5.6 grams
Protein28.5 grams
Fat29.2 grams
Calories423 kcal
Calories from carbs 6%, protein 29%, fat 65%
Total carbs13.2 gramsFiber7.6 gramsSugars4.4 gramsSaturated fat10 gramsSodium676 mg(29% RDA)Magnesium115 mg(29% RDA)Potassium743 mg(37% EMR)
Ingredients (makes 6 servings)
Marinated chicken:
- 600 g chicken breasts, skinless and boneless, sliced (1.3 lb)
- 2 cloves garlic, minced
- 1 tsp each dried oregano, ground cumin and paprika
- 1/2 tsp chipotle chile powder
- 1 tsp salt (I like pink Himalayan)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 2 tbsp lime or lemon juice (30 ml/ 1 fl oz)
- 2 tbsp ghee for frying (30 g/ 1.1 oz)
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.
Stir-fried vegetables:
- 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.
Instructions
- Start 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.
- 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.
Enjoy!
Ingredients
- 600 g chicken breasts, skinless and boneless, sliced (1.3 lb)
- 2 cloves garlic, minced
- 1 tsp each dried oregano, ground cumin and paprika
- 1/2 tsp chipotle chile powder
- 1 tsp salt (I like pink Himalayan)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 2 tbsp lime or lemon juice (30 ml/ 1 fl oz)
- 2 tbsp ghee for frying (30 g/ 1.1 oz)
- 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)
- 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
Instructions
- Start 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.
- 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.
Enjoy!
Nutrition (per serving)
Calories423kcal
Net Carbs5.6g
Carbohydrates13.2g
Protein28.5g
Fat29.2g
Saturated Fat10g
Fiber7.6g
Sugar4.4g
Sodium676mg
Magnesium115mg
Potassium743mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.6 g | 28.5 g | 29.2 g | 423 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 22.5 g | 2.6 g | 120 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Oregano, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Cumin, ground |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 2.3 g | 20 kcal |
| Lime juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Onion, brown (yellow), raw |
| 1.2 g | 0.2 g | 0 g | 7 kcal |
| Peppers, green bell, fresh |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Peppers, red bell, fresh |
| 0.8 g | 0.2 g | 0.1 g | 6 kcal |
| Peppers, orange bell, fresh |
| 0.8 g | 0.2 g | 0.1 g | 6 kcal |
| Ghee |
| 0 g | 0 g | 5 g | 45 kcal |
| Best Keto & Paleo Tortillas (KetoDiet blog) |
| 1.6 g | 5.1 g | 14 g | 165 kcal |
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