Go Back

Keto Chicken Fajita Skillet (Simple & Weeknight Friendly) - One-Pan Dinner With Big Flavor

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts (thinly sliced into strips; thighs also work)
  • 2 tbsp avocado oil (or olive oil, divided)
  • 1 medium yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced; any colors are fine)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh lime juice (plus wedges for serving)
  • 2 tbsp fresh cilantro (chopped; optional but bright and fresh)
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika (or sweet paprika if you prefer)
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4–1/2 tsp crushed red pepper flakes (optional, for heat)
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • Avocado or guacamole
  • Sour cream
  • Shredded cheese (cheddar, Monterey Jack, or pepper jack)
  • Shredded lettuce or romaine leaves for wraps
  • Cauliflower rice for serving

Method
 

  1. Prep the chicken and veggies: Slice the chicken into thin strips against the grain. Thinly slice the onion and bell peppers. Mince the garlic. Mix all seasoning ingredients in a small bowl.
  2. Season the chicken: Pat chicken dry with paper towels. Toss with half of the oil and about 2/3 of the seasoning until evenly coated.
  3. Heat the skillet: Place a large cast-iron or stainless-steel skillet over medium-high heat. Add 1 tablespoon oil and let it get hot until shimmering.
  4. Sear the chicken: Add chicken in a single layer. Don’t crowd the pan; cook in batches if needed. Sear 3–4 minutes per side until browned and cooked through. Remove to a plate and tent lightly with foil.
  5. Cook the veggies: In the same skillet, add remaining oil. Toss in onions and peppers. Sprinkle with the remaining seasoning and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until slightly softened and charred in spots but still crisp-tender.
  6. Add garlic and deglaze: Stir in minced garlic for 30 seconds. If the pan looks dry, splash in 1–2 tablespoons water or chicken broth to lift the browned bits.
  7. Bring it together: Return chicken and any juices to the pan. Squeeze in lime juice, toss to coat, and heat 1–2 minutes until everything is hot and glossy.
  8. Finish and serve: Sprinkle with cilantro. Taste and adjust salt, pepper, and lime. Serve as bowls, in lettuce wraps, or over cauliflower rice with your favorite toppings.