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.Print
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!
- 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
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.
- Calories: 508
- Fat: 28g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 53g