How to Make Keto Chicken Fajita Casserole

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!

Printable Recipe Link:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

2 Tablespoons Avocado oil (My favorite brand on Amazon (affiliate link)
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

Large Skillet (My favorite brand on Amazon (affiliate link)
Meat Thermometer (My favorite brand on Amazon (affiliate link)

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: 508kcal | Carbohydrates: 7g | Protein: 53g | Fat: 28g | Fiber: 1g

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