Introduction
Fajitas, which literally means 'little belts' in Spanish, originated in the 1930s among Mexican vaqueros (cowboys) in Texas who were given strips of beef as part of their payment. This keto adaptation honors the traditional preparation method while making it accessible to those following a low-carb lifestyle. The signature sizzle of the hot skillet and the aromatic cloud of spices that fills the kitchen remains unchanged from its ranch-cooking origins, proving that authentic Mexican flavors don't need to rely on carb-heavy tortillas to be enjoyable.
Ingredients
• 2 pounds boneless, skinless chicken breasts, sliced into 1/4-inch strips
• 3 medium bell peppers (1 each red, yellow, green), sliced into 1/4-inch strips
• 1 large white onion, thinly sliced
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh lime juice
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
Step 1:
In a large bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, oregano, cayenne (if using), salt, and black pepper
Step 2:
Add sliced chicken to the marinade and toss to coat evenly. Let stand at room temperature for 15 minutes while preparing vegetables
Step 3:
Slice bell peppers and onion into uniform strips and set aside
Step 4:
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil
Step 5:
Cook marinated chicken in batches for 4-5 minutes per batch until golden brown and cooked through. Remove and set aside
Step 6:
In the same pan, add remaining olive oil and sauté peppers and onions for 6-8 minutes until tender-crisp and slightly charred
Step 7:
Return chicken to the pan, combine with vegetables, and heat through for 2-3 minutes
Q: Can I make this ahead of time?
A: Yes, prepare all ingredients up to 24 hours in advance and store separately until ready to cook
Q: How can I make it spicier?
A: Increase cayenne pepper or add fresh jalapeños to the vegetable mix
Q: Is this recipe freezer-friendly?
A: Yes, freeze for up to 3 months in an airtight container. Thaw overnight before reheating
• For best results, slice chicken against the grain for maximum tenderness.
• Thigh meat can be substituted for chicken breast if preferred.
• For extra flavor, marinate chicken for 2-4 hours before cooking.
• Low-sodium dieters can reduce salt to 1 teaspoon.
• Recipe is naturally gluten-free and dairy-free.
• Choose firm, brightly colored peppers for best results.
Serve hot in lettuce wraps or over cauliflower rice for a keto-friendly meal
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat
Prep all vegetables while chicken is marinating to optimize time. Cook chicken in batches to ensure proper browning
- Ensure pan is hot before adding chicken to achieve proper searing
- Don't overcrowd the pan when cooking chicken to prevent steaming
- Slice vegetables and chicken uniformly for even cooking
Substitute chicken with shrimp for a seafood variation, or use portobello mushrooms for a vegetarian option
Serve with sugar-free margarita or sparkling water with lime. Pair with keto-friendly guacamole or Mexican cauliflower rice
Year-round dish, best with fresh bell peppers in summer
Contains no common allergens. Free from gluten, dairy, nuts, soy, and eggs
