Keto Meal Prep Chicken Fajitas

These keto meal prep chicken fajitas feature juicy chicken breast strips cooked over high heat with colorful bell peppers, melty onions, and a smoky blend of cumin, paprika, and chili powder for bold, charred flavor. Served in bowls over cauliflower rice or wrapped in crisp lettuce leaves instead of tortillas, they deliver all the fajita satisfaction without the carbs. Ideal for quick weeknight dinners, portable lunches, or party fajita bars, they reheat well for up to five days and pair perfectly with toppings like sour cream, shredded cheese, guacamole, and salsa.

Course Dinner, Lunch, Main Course, Meal Prep

Cuisine Keto, Mexican, Tex-Mex

Keyword fajita bowls, keto chicken fajitas, lettuce wraps, low-carb, meal prep

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 390kcal

Equipment

large skillet or cast-iron pan
Mixing bowl
Cutting board
Chef's knife
Tongs
measuring spoons
meal prep containers

Ingredients

For the chicken fajitas

1 1/2 pounds boneless skinless chicken breasts, thinly sliced into strips
2 tablespoons olive oil divided
1 medium red bell pepper, seeded and thinly sliced
1 medium green bell pepper, seeded and thinly sliced
1 medium yellow bell pepper, seeded and thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon lime juice freshly squeezed
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon fine sea salt more to taste
1 tablespoon fresh cilantro, chopped plus more for serving

For serving and meal prep

8 large leaves romaine or butter lettuce for wraps
1 cup cauliflower rice, cooked optional, for bowls
1/2 cup shredded cheddar cheese or Mexican blend
1/3 cup sour cream
1 medium avocado, sliced
1/3 cup sugar-free salsa no added sugar
4 wedges lime for serving

Instructions

Add the sliced chicken to a mixing bowl and toss with lime juice, cumin, smoked paprika, chili powder, oregano, black pepper, and salt until the chicken is evenly coated.
Drizzle in half of the olive oil and add the minced garlic, then toss again and let the chicken marinate while you prepare the vegetables or up to overnight in the refrigerator.
Thinly slice the bell peppers and onion and pat them dry with a paper towel to help them char instead of steam.
Heat a large skillet or cast iron pan over medium high heat until very hot, then add the remaining olive oil and swirl to coat the pan.
Add the marinated chicken to the hot skillet in a single layer without overcrowding and cook, stirring only occasionally, until the chicken is cooked through and has browned, charred edges.
Transfer the cooked chicken to a plate and cover loosely, then add the sliced onions and bell peppers to the same skillet, scraping up any browned bits from the bottom.
Sauté the vegetables over medium high heat until they are crisp tender with some charred spots, seasoning with a pinch of additional salt if needed.
Return the chicken and any accumulated juices to the skillet, toss with the peppers and onions, and cook briefly until everything is heated through and well combined.
Stir in the chopped cilantro, then taste and adjust seasoning with more lime juice or salt if desired.
For lettuce wraps, spoon the hot chicken fajita mixture into lettuce leaves and top with shredded cheese, sour cream, avocado slices, and a spoonful of sugar free salsa.
For bowls, divide cooked cauliflower rice among meal prep containers, top with the chicken fajita mixture, and pack lettuce leaves and toppings separately to assemble just before eating.
Let everything cool to room temperature before sealing containers, then refrigerate for up to five days and reheat the chicken and vegetables in a skillet or microwave just until hot before serving with fresh toppings and lime wedges.

Notes

To keep these chicken fajitas strictly keto, choose a salsa with no added sugar and avoid high carb sides like rice or beans, opting instead for lettuce wraps or cauliflower rice. For the best texture during meal prep, store the hot components separately from cold toppings so the lettuce stays crisp and the avocado does not brown as quickly. If you like extra spice, add a pinch of cayenne or sliced jalapeños to the skillet while cooking the vegetables. This recipe can also be doubled easily for batch meal prep as long as you cook the chicken and vegetables in batches to maintain a good sear.

Nutrition