Keto Chicken Fajita Casserole

keto-chicken-fajita-casserole

This Keto Chicken Fajita Casserole is full of flavor…One of my families go-to’s for weekday dinners with it’s 30 minute cook time! Chicken breast, peppers, and onions are seasoned with a homemade fajita seasoning then cream cheese brings it all together.

MAKE YOUR OWN CHICKEN FAJITA SEASONING

I prefer to make my own fajita seasoning because it is easy and I always have the spices on hand.  This recipe uses salt, cumin, garlic powder, and smoked paprika.

CHEESY KETO CHICKEN FAJITAS

I love regular chicken fajitas but I think this cheesy version is out of this world.  The addition of the cream cheese really makes this a more substantial meal.  Plus, we put more shredded cheddar cheese on top!

The process of this chicken fajita casserole couldn’t be easier

  • 1st we cook the peppers and onions
  • then we cook the chicken with the seasonings
  • mix it all together with the cream cheese
  • melty cheese on top and done!

KETO SIDE DISHES FOR CHICKEN FAJITAS

This dish is rich on it’s own so I would choose something lighter like a side salad, Mexican cauliflower rice, or roasted broccoli.

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Keto Chicken Fajita Casserole

  • Author: KetoFitChallenge
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

Sometimes it’s hard to find something for the whole family on those busy weekdays! That’s why I like to keep it simple yet flavorful with this Keto Creamy Chicken Fajitas. Full of onions, bell peppers and cheese.. One of my families go-to’s for weekday dinners with it’s 30 minute cook time!


Scale

Ingredients

  • 2 Tablespoons avocado oil
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1/2 medium onion, sliced thin
  • 2 Pounds Sliced chicken breast
  • 1 1/2 teaspoon Salt
  • 1 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Smoked paprika
  • 1 8 ounce Cream Cheese
  • 2 Cups Shredded cheddar cheese

Instructions

  • Heat the avocado oil in a large skillet over medium-high heat.
  • Cook the vegetables until tender (should be about 8-10 minutes) then remove from the pan and set aside.
  • In the same skillet cook the chicken with the seasoning mixture on medium-high heat. Cook for 6-8 minutes or until chicken reaches an internal temperature of 165F.
  • Once your chicken is finished cooking, add all your vegetables back to the pan. Reduce the heat to medium and stir in the cream cheese until it is melted.
  • Add the shredded cheese on top and put the lid on top of the skillet so the cheese can melt.
  • Serve.


Nutrition

  • Calories: 508
  • Fat: 28g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 53g