Ingredients
- 2 pounds skinless, boneless chicken breasts, sliced into thin strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 green or yellow pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- ½ teaspoon Kosher salt
- ½ teaspoon fresh black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed (optional – non keto friendly)
- sour cream
- sliced avocado or guacamole
- salsa
Instructions
- Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ over chicken, ⅓ over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
- Serve in a bowl and garnish. (optional serve in tortilla – non keto friendly).
You can use steak instead of chicken for fajitas. Both are amazing and keto friendly. For meal prep, cut and season meat and store in bags in fridge for dinner night. Deseed, cut and bag vegetables and store for dinner night.
Fajita dinner included in my Keto Menu Week 1 here. Find more Free Keto Menus and the shopping lists to go with them here.
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