Mexican cuisine is renowned for its vibrant colors, bold flavors, and irresistible aromas. And guess what? This Low Carb Chicken Fajita brings all that excitement straight to your plate. Whether you're a seasoned chef or a newbie in the kitchen, Mexican recipes are always a breeze to whip up.
In this recipe, I'll show you how to create mouthwatering chicken fajitas with homemade fajita seasoning - super delicious! Plus, I've got a trick up my sleeve to speed things up: I've used my easy Shredded Chicken recipe for a quick and hassle-free cooking. Don't have it on hand? No problem! I'll walk you through making chicken strips from scratch.
Oh, and did I mention the Homemade Guacamole with these fajita bowls makes a perfect meal? That's the twist you don't want to miss! So let's spice things up and dive into this simple Paleo Chicken Fajitas together.
This Chicken Fajita recipe is:
Table of Contents
5 Reasons to Love This Recipe
This Fajita Chicken recipe is a family favorite in my home! I make it repetitively because it's just so delicious! Here are some solid reasons you should make it, too:
- Incredibly easy to make, and the flavors are amazing!
- So much versatility with seasonings and flavors!
- Perfect meal prep recipe to enjoy a quick lunch!
- Mexican food is the best!
- Fresh and simple ingredients!
Is Chicken Fajita Low Carb?
Yes, chicken fajitas can be made low carb if made with low carb ingredients and seasonings. this recipe is low carb, especially if you use fewer onions. Packed with plenty of bell peppers, juicy tomatoes, and protein-rich chicken, I have ensured that it lies under low carb diet and you can enjoy it without worrying about the carb count
🌶️ Low Carb Chicken Fajitas Ingredient List
To make this classic dish, you will need the following ingredients:
For the Fajita Spice Mixture
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
For the Chicken (If Not Using the Shredded Chicken Recipe)
- 4 boneless skinless chicken breasts, cleaned. Cut into ¼” strips.
- 2 tablespoon Fajita spice mix
- 2-3 tablespoon olive oil
For the Peppers & Onions
- 1 Spanish onion, peeled and cut in half. Slice thin.
- 2 red bell peppers, seeded and sliced thin.
- 2 Pinches Kosher salt
- 2 tablespoon olive oil
Optional Ingredients
- Guacamole
- ½ Cup sliced grape tomatoes
- Minced shallots or green onions
- Chipotle sauce
Ingredient Substitutions
If some ingredients on the list are missing from your pantry, feel free to swap them out for these convenient alternatives:
- Fajita spice mixture: Swap out the homemade mix for a convenient packet of premade low carb fajita seasoning, but keep an eye on sodium levels as they tend to be higher in pre-packaged versions.
- Chicken breasts: Instead of chicken breasts, use shredded chicken, pressure cooker pulled pork, or boneless chicken thighs for a delicious twist.
- Spanish onion: Substitute Spanish onion with white or yellow onion for a similar flavor profile.
- Red bell pepper: Opt for vibrant yellow or orange bell peppers as an alternative to red ones, as green bell peppers may overpower the dish with a stronger taste.
- Olive oil: If olive oil isn't your thing, swap it out with clarified butter, rich avocado oil, or the lightness of MCT oil for a different flavor profile.
Additional Ingredients
Elevate your low carb chicken fajitas to new heights by adding these delicious additions:
- Cherry tomatoes: Bursting with freshness, add ½ cup sliced cherry tomatoes for juicy pop to every bite imitating the traditional fajitas beautifully!
- Pickled Red Onions: Tangy and crisp, pickled red onions provide a zesty kick and bold Mexican flavors.
- Sour cream: Cool and creamy, a dollop of sour cream adds a luscious contrast to the bold spices, balancing out the heat.
- Shredded cheese: If you want cheesy chicken fajitas, add shredded cheddar cheese, Monterey Jack, or a blend for a ooey-gooey goodness.
- Jalapeno Slices: For those who like it hot, jalapeno slices bring a fiery kick that amps up the flavor and adds a tantalizing heat.
- Hot sauce: A drizzle of your favorite hot sauce adds an extra punch of flavor and heat, giving your fajitas a spicy kick.
Note: Additional ingredients are just there to improve the flavor; they are not part of the original recipe.
Step 1: In the same pan where chicken was cooked, put some olive oil, add onions and peppers.
Step 2: Cook 2-3 minutes, reduce heat to medium and cook another 5-7 minutes.
Step 3: Plate the onions and peppers.
Step 4: Add sliced, cooked chicken.
Step 5: Load it up with whatever you want!
Step 6: Enjoy!
Cooking Tools Required
You'll need the following tools to make this low carb chicken fajitas recipe:
- Heavy-bottom pan or skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoons
- Tongs or spatula
How to Make Low Carb Chicken Fajitas: Complete Cooking Guide
Cooking Methods
- Sautéing
Preparation Steps
1. Gather all the ingredients and cooking tools.
2. Prepare the Fajita seasoning mix.
3. Wash and clean the chicken.
4. Thin slice the onions.
5. Seed out the bell peppers and thinly slice them.
6. Slice the grape tomatoes.
7. Mince shallots or green onions
Cooking Instructions
FOR THE CHICKEN (IF YOU ARE NOT USING THE SHREDDED CHICKEN RECIPE)
- Add the sliced chicken and spice mix into a bowl, mix and coat nicely.
- Heat a heavy bottom pan over high heat. Add the oil. When the oil shimmers, add the chicken pieces.
- Allow the chicken to cook without stirring for about 2 minutes. This will help to prevent sticking and let the pan reheat.
- Cook the chicken, stirring occasionally, for another six to eight minutes or until cooked through.
- Remove the chicken from the pan and put the pan back over the high heat.
Deglaze the pan after the chicken with ¼ cup water. Scrape off the brown bits from the bottom of the pan.
Reduce until almost evaporated and then add in the onions, a pinch of salt and more oil or clarified butter. Reduce the heat to medium.
The onions will release a lot of liquid very quickly and will absorb the flavorful brown reduction
FOR THE PEPPERS & ONIONS
- In the same heavy pan, keep the heat high and add in the olive oil. When it shimmers, add in the onions along with a pinch of salt and cover.
- Cook the onions for 2 minutes or until they just begin to soften. Then add in the peppers and another pinch of salt.
- Cover the pan again and cook for another 2-3 minutes. Reduce the heat to medium and continue to cook for 5-7 more minutes, or until the onions are slightly browned and the peppers are soft.
- Remove from the heat.
PUTTING IT ALL TOGETHER
- Plate the onions and peppers first, then the chicken. Load it up with whatever optional items you would like from here!
- Serve hot and happy eating.
💡 My Pro Tip
Achieving the perfect balance of browning for both the chicken and veggies is key in this recipe. I highly recommend using clarified butter or ghee, readily available at most stores, to elevate the smoke point of the fat. This ensures a beautifully browned crust and a juicy chicken. Plus, proper deglazing ensures that the veggies are bursting with flavor and cooked just right.
⏲️ Time-Saving Tips
- Opt for a meal prepped shredded chicken to skip the cooking step, saving you 15-20 minutes on cleanup and prep.
- Save time by using a premade fajita spice mix, just make sure it's sugar-free.
- Cut the peppers and onions earlier in the day and store them in separate bowls to save time during cooking.
What to Serve With Low Carb Chicken Fajitas?
Chicken fajitas can go with lots of different foods. You can eat them with salads, cauliflower rice, or avocado slices. There are so many yummy choices to make your meal just right for you! Try these recipes:
- Lettuce Wraps: I know you are thinking fajitas without tortillas is not a good option but trust me it is! Make a delicious wrap with lettuce leaves by adding low carb sauces of your choice and you will have a grab-n-go snack ready!
- Baked Zucchini With Parmesan Cheese: Serve baked zucchini topped with Parmesan cheese for a delightful veggie-packed side and enjoy a complete meal!
- Balsamic Honey Roasted Brussels Sprouts: Enjoy the savory blend of flavors by pairing your chicken fajitas with balsamic honey roasted Brussels sprouts and have a low carb meal that is delicious and healthy.
- Shrimp Salad: For a light and refreshing option, serve a shrimp salad alongside our low carb recipe and enjoy a perfectly balanced weeknight dinner.
- Grilled Asparagus: Grilled asparagus makes a perfect accompaniment to your fajitas, offering a tender and flavorful veggie option with a hint of smokiness from the grill.
- Spicy Roasted Cauliflower: Add a flavorful kick to your meal with spicy roasted cauliflower with the bold flavors of chicken fajitas. It's a combination of my favorite recipes!
Storage and Reheating Instructions
Here are some great tips to store leftover fajitas:
Storage Tips
- When storing the leftovers, ensure all elements reach room temperature.
- You can choose to store the leftovers together in an airtight container or keep them separate, depending on preference.
- Store in the fridge for up to five days.
Freezing Tips
- This dish freezes well. Freeze the elements separately and thaw overnight in the fridge before reheating using the instructions above.
Reheating Tips
- To reheat, place the dish in a pan on the stove over medium heat. Cover the pan and stir occasionally until heated through, approximately 5-7 minutes.
- For a gentle reheating, use an oven set to 350°F (175°C). Heat the dish in a covered oven-safe dish for 10-15 minutes until warmed through. Note: Reheating in the oven may affect the texture of the dish.
Recipe Conclusion
At our house, we enjoy a variation of this recipe weekly... it's a hit with my kids who adore chicken fajitas. While the kids enjoy it with charred corn, seasoned sour cream, crumbled cheese, and blue corn chips, I prefer to stick to my low carb options.
Do you know this versatile recipe can also feature steak, shrimp, fish, or pork, all cooked with the same flavorful seasonings? The possibilities are endless! Stay tuned for more Mexican and Tex-Mex recipes on the blog and don't forget to leave your feedback with me in the comments section.
I've also another version of this recipe but with baking so if you loved this, try Oven Baked Chicken Fajitas as well!
Love this easy chicken recipe? I've got plenty of beginner friendly chicken recipes:
FAQs
Chicken fajitas can be healthy, especially if you load up on lean protein and veggies while keeping added fats, sugars and carb count in check.
Red and yellow bell peppers are best for fajitas, as they offer a sweeter flavor compared to green peppers, enhancing the overall taste of the dish.
Yes, you can make fajitas without bell peppers, but keep in mind that bell peppers contribute to the traditional flavor profile of the dish.
Fajita seasoning may contain carbs depending on the brand and ingredients used, so it's essential to check the nutrition label for carb content or make a homemade version to have control on the carb content.
Low Carb Chicken Fajitas 🌶️
Ingredients
For the Fajita Spice Mixture
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon cumin powder
- ¼ teaspoon cayenne pepper
For the Chicken (If Not Using the Shredded Chicken Recipe)
- 4 boneless skinless chicken breasts cleaned. Cut into ¼” strips.
- 2 tablespoon Fajita spice mix
- 2-3 tablespoon olive oil
For the Peppers & Onions
- 1 Spanish onion peeled and cut in half. Slice thin.
- 2 red bell peppers seeded and sliced thin.
- 2 Pinches Kosher salt
- 2 tablespoon olive oil
Optional Ingredients
- Guacamole
- ½ Cup sliced grape tomatoes
- Minced shallots or green onions
- Chipotle sauce
Instructions
Preparation Steps
- Gather all the ingredients and cooking tools.
- Prepare the Fajita seasoning mix.
- Wash and clean the chicken.
- Thin slice the onions.
- Seed out the bell peppers and thinly slice them.
- Slice the grape tomatoes.
- Mince shallots or green onions
Cooking Instructions
FOR THE CHICKEN (IF YOU ARE NOT USING THE SHREDDED CHICKEN RECIPE)
- Add the sliced chicken and spice mix into a bowl, mix and coat nicely.
- Heat a heavy bottom pan over high heat. Add the oil. When the oil shimmers, add the chicken pieces.
- Allow the chicken to cook without stirring for about 2 minutes. This will help to prevent sticking and let the pan reheat.
- Cook the chicken, stirring occasionally, for another six to eight minutes or until cooked through.
- Remove the chicken from the pan and put the pan back over the high heat.
- Deglaze the pan after the chicken with ¼ cup water. Scrape off the brown bits from the bottom of the pan.
- Reduce until almost evaporated and then add in the onions, a pinch of salt and more oil or clarified butter. Reduce the heat to medium.
- The onions will release a lot of liquid very quickly and will absorb the flavorful brown reduction
FOR THE PEPPERS & ONIONS
- In the same heavy pan, keep the heat high and add in the olive oil. When it shimmers, add in the onions along with a pinch of salt and cover.
- Cook the onions for 2 minutes or until they just begin to soften. Then add in the peppers and another pinch of salt.
- Cover the pan again and cook for another 2-3 minutes. Reduce the heat to medium and continue to cook for 5-7 more minutes, or until the onions are slightly browned and the peppers are soft.
- Remove from the heat.
PUTTING IT ALL TOGETHER
- Plate the onions and peppers first, then the chicken. Load it up with whatever optional items you would like from here!
- Serve hot and happy eating.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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13 Responses
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
Hi there:
Thank you for visiting.
Hope you have a fantastic day in the kitchen. Happy eating!
Scott
This recipe looks super delish!! Your photos are amazing! And you have a great talent for food styling too! Cheers!
Ps: Do you by chance live somewhere like Southern California with great natural light? I am socked in the clouds and fog most winter days here in the Oregon Coast Range am I am jealous of all that great light in your photos!
Hi Andrea:
Working really hard on making my photos better. I downloaded a book from RecipeTinEats on food photography (you can see it in my foodblogger resources) about a month ago. I had already watched the videos in FBP, but this book really changed my game completely. Now, instead of having to "fix" one photo that turned out ok, I have to choose from a bunch that are all pretty good. Really makes this much more enjoyable.
I live in Ohio- with really terrible light. I use the Lowel Ego and have 1 LARGE reflector, the reflector that came with the light and 5 or 6 little reflectors for dark spots. The trick I figured out last week is to stack a bunch of cookbooks up and put the light on that so it comes down onto the food rather than directly behind or next to the food.
Thank you for stopping over too- very much appreciated!
Take care,
Scott
We made these with steak last night and your fantastic guacamole recipe. Everything was so light and tasty. Thanks!!
Hi Heather:
Thank you for trying and letting me know how it went- sounds like you've had a delicious feast.
Hope you have a fantastic day in the kitchen!
Scott
My husband does 99% of the cooking in our house, for 3 adults. He was going to cook fajitas for the first time. But I did it instead. 100% by myself. And it turned out so delicious. I got everything measured, cut, and ready before I turned on the stove.
Believe me, if I can do this, anyone can.
Thank you