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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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!
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
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Heat the avocado oil in a large skillet over medium-high heat.
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Cook the vegetables until tender (should be about 8-10 minutes) then remove from the pan and set aside.
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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.
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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.
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Add the shredded cheese on top and put the lid on top of the skillet so the cheese can melt.
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Serve.
Nutrition
- Calories: 508
- Fat: 28g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 53g