Easy Keto Chicken Fajitas (Whole30 & Paleo)
This recipe for Keto Chicken Fajitas is perfect for any busy weeknight. Serve the flavorful chicken and pepper mixture with your choice of low-carb tortillas or cauliflower rice. This easy recipe is perfect for low-carb, Whole30, and paleo diets.
Chicken, veggies, spices, and lime come together to make a healthy but flavorful fajita dish you can whip up in just 30 minutes.
The whole family will love this recipe that tastes a lot like traditional fajitas.
For an easy low-carb dinner, scoop the chicken and veggie mixture into coconut wraps or over my Keto Mexican Rice recipe. If you aren’t strictly keto, white or brown rice is delicious served with these low carb chicken fajitas, too!
Keto Chicken Fajitas Benefits
- These fajitas are also gluten-free and dairy-free! You can also make them Whole30 and paleo by using a paleo-friendly cooking oil such as olive oil or avocado oil (see my list of the safest cooking oils).
- This recipe is simple to make. The best part is that it takes only 30 minutes to cook including prep time and cooking time!
- It’s healthy for you. This keto chicken dish has no refined or added sugars and is made with just whole foods and Mexican flavors and spices.
Ingredients
- Chicken breasts, chicken tenders, or chicken thighs are perfect for making fajitas. Just cut them into strips that are about 1-inch wide and 3-inches in length.
- Bell peppers and onion are budget-friendly and easy-to-find vegetables that are low in carbs. These veggies are also traditional and authentic for fajitas. You can use red bell peppers or a variety of colors including green bell peppers.
- Seasonings like cumin, chili powder, paprika, salt and black pepper add flavor. Feel free to add your favorite seasonings like onion powder to your homemade fajita seasoning or taco seasoning.
- You’ll also need some additional ingredients like avocado for topping and cooking oil like avocado oil for sautéing the chicken and veggies.
Please see the recipe card below for the full recipe.
How to Make Low-Carb Chicken Fajitas
Step One
On medium heat, cook the chicken, bell peppers, and onion in the hot oil for about 7 minutes or so.
Step Two
Add the garlic to the hot skillet and let cook for a minute then add the water and spices.
Step Three
Cook until the chicken is no longer pink on the inside (about 5 more minutes).
Step Four
Remove pan from the heat and serve the chicken fajitas with lime juice and avocado slices.
Feel free to add a dollop of sour cream before serving.
The chicken fajitas taste great by themselves or serve with low carb tortillas like coconut wraps, cauliflower wraps, cauliflower rice, or in lettuce wraps. Or, serve with cauliflower rice to make a yummy fajita bowl. These will all be a great option for a low carb diet.
I hope you agree that these keto fajitas are perfect for Taco Tuesday or any day of the week. It’s a family favorite in my house!
This homemade version beats any that you’ll find at any Mexican restaurant, but made much healthier with simple ingredients.
Recipe Tips
- You can use red onions or white onions in this recipe.
- You can replace the garlic cloves with 1/4 teaspoon of garlic powder, if you prefer.
- Store any leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop on busy weeknights and dinner is served!
Recipe FAQs
Add sliced avocado, fresh salsa, sour cream, shredded cheese, fresh or pickled jalapenos, guacamole, iceberg lettuce, red onion, or chopped cilantro for additional flavor. Just be sure to check the carbs if you are following a strict low-carb or keto diet. If you’re on a dairy-free diet, choose a coconut-based yogurt instead of a dairy-based one.
Yes, but colored peppers like red, orange, and yellow have a naturally sweet taste, whereas green peppers are slightly more bitter. Bell peppers change color as they ripen and colored peppers have matured longer on the plant.
Store the leftovers in the refrigerator and use within 4 days. Reheat before serving.
Yes! Just combine the ingredients and cook on low for 6-7 hours or high for 5-6 hours. Serve with keto tortillas or cilantro lime cauliflower rice.
More Low-Carb Chicken Recipes You Might Like
- Keto Crockpot Chicken Thighs with Cabbage
- Air Fryer Lemon Garlic Chicken Thighs
- Instant Pot Peanut Chicken
- Instant Pot Whole Chicken & Vegetables
- Whole30 Buffalo Chicken Salad
Or, check out my categories for Dairy-Free Keto Recipes or Gluten-Free Mexican Recipes.
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Keto Chicken Fajitas (Paleo & Whole30)
This recipe for Keto Chicken Fajitas is perfect for any busy weeknight. Serve the flavorful chicken and pepper mixture with your choice of low-carb tortillas or cauliflower rice. This easy recipe is perfect for low-carb, Whole30, and paleo diets.
- Total Time: 30 minutes
- Yield: 5 1x
Ingredients
- 2 tablespoons cooking oil (I used avocado oil)
- 1.25 pounds chicken tenders
- 3 bell peppers (any color), cored and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup water
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 lime, sliced
- 1 avocado, sliced
- Coconut wraps, cauliflower wraps, cauliflower rice, or lettuce leaves (optional, for serving)
Instructions
- In a large nonstick skillet, heat your oil over medium heat.
- Add the chicken, bell peppers, and onion and let them cook for about 7-8 minutes, stirring occasionally.
- Add the garlic and let it cook with the chicken and vegetables for about a minute.
- Then, add the water, chili powder, cumin, paprika, salt, and pepper. Stir well.
- Cook for an additional 5-7 minutes, or until the chicken is no longer pink on the inside.
- Remove the skillet from the heat and serve the chicken and vegetables with a slice of lime and a few slices of avocado.
- You can also serve your chicken fajitas with your choice of coconut wraps, cauliflower wraps, cauliflower rice, or lettuce leaves.
Notes
- The nutrition information for this recipe does not include the wraps or cauliflower rice that can be served with the fajitas.
- You can use red onions or white onions in this recipe.
- You can replace the garlic cloves with 1/4 teaspoon of garlic powder, if you prefer.
- Store any leftovers in an air tight container for up to 4 days. Reheat in the microwave or on the stovetop on busy weeknights and dinner is served!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 244
- Sugar: 4.3 g
- Sodium: 610.7 mg
- Fat: 11.3 g
- Saturated Fat: 1.4 g
- Carbohydrates: 10.8 g
- Fiber: 4.3 g
- Protein: 23.9 g
- Cholesterol: 54.9 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
One of my favorite healthy weeknight meals!