Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Yield: 8 SERVINGS
If you love Mexican dishes, this Chicken Fajitas Bake recipe is another amazing addition to your Tex-Mex collection. Easy and quick to throw together using only simple ingredients. An incredibly delicious, low-carb, and keto Chicken Fajita Bake perfect for the entire family and entertaining. A wonderful dish made in one pan from the stovetop to the oven!
This easy Mexican dish has all the flavours of our favourite classic fajitas in a casserole form, making dinner so much easier! An excellent cast-iron skillet meal best topped with avocado, guacamole, sour cream, or salsa on top – simply amazing and super delicious!
Ingredients
1 tablespoon olive oil
6 (4 to 6 ounces each) boneless skinless chicken thighs, or breasts cut into 1 to 2-inches pieces
4 bell peppers, sliced (vary the colours to make it pretty!)
1 small onion, sliced
1 recipe of our: Taco Seasoning Mix, or 1 taco seasoning packet
1 c. sour cream
4 ounces of cream cheese, softened
2 c. cheddar cheese, grated
optional: garnish with avocado or guacamole, sour cream, salsa, and for spicy lovers add hot sauce
How to make Chicken Fajitas Bake (Low Carb and Keto)
Step 1: Prepare the oven. Preheat it to 30 degrees F.
Step 2: In olive oil over medium heat, saute the chicken until cooked through. Take the sauteed chicken off the skillet when done and set aside.
Step 3: To the now-empty skillet, saute the onions and peppers until tender. Return the chicken to the pan and add the taco seasoning along with the sour cream, and cream cheese. Stir well.
Step 4: Remove from heat and sprinkle over the cheese. Place in the preheated oven and bake for about 20 minutes until the cheese is bubbly.
Notes:
To save time, feel free to pre-cook about 5 to 6 cups of chicken.
To serve, top with avocado, guacamole, sour cream, or salsa.
Nutrition Facts:
YIELD: 8, SERVING SIZE: 1 cup (chicken, peppers, onions, cheese, etc)
Amount Per Serving: CALORIES: 395 | TOTAL FAT: 28g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 12g | CHOLESTEROL: 162mg | SODIUM: 439mg | CARBOHYDRATES: 9.4g | NET CARBOHYDRATES: 7.6g | FIBER: 1.8g | SUGAR: 4g | PROTEIN: 29g
Ingredients
- 1 tablespoon olive oil
- 6 (4 to 6 ounces each) boneless skinless chicken thighs, or breasts cut into 1 to 2-inches pieces
- 4 bell peppers, sliced (vary the colours to make it pretty!)
- 1 small onion, sliced
- 1 recipe of our: Taco Seasoning Mix, or 1 taco seasoning packet
- 1 c. sour cream
- 4 ounces of cream cheese, softened
- 2 c. cheddar cheese, grated
- optional: garnish with avocado or guacamole, sour cream, salsa, and for spicy lovers add hot sauce
Instructions
Step 1: Prepare the oven. Preheat it to 30 degrees F.
Step 2: In olive oil over medium heat, saute the chicken until cooked through. Take the sauteed chicken off the skillet when done and set aside.
Step 3: To the now-empty skillet, saute the onions and peppers until tender. Return the chicken to the pan and add the taco seasoning along with the sour cream, and cream cheese. Stir well.
Step 4: Remove from heat and sprinkle over the cheese. Place in the preheated oven and bake for about 20 minutes until the cheese is bubbly.
Notes
To save time, feel free to pre-cook about 5 to 6 cups of chicken. To serve, top with avocado, guacamole, sour cream, or salsa.
