Keto Chicken Fajita Casserole
We love fajitas at our house, and this is an easy way to enjoy all the flavors without the carbs. I like to serve this with crisp shredded romaine on top. It is also fabulous with my almond flour tortillas if you happen to have them on hand
- ¼ cup avocado oil
- 2 tablespoons lime juice
- 3 tablespoon keto taco seasoning or fajita seasoning, divided
- ½ teaspoon sea salt
- 1 ½ pounds boneless skinless chicken cut into strips
- 2 bell pepper seeded and sliced
- 1 large onion sliced
- 8 ounces cream cheese softened and cubed
- 8 ounces shredded cheddar
Combine the avocado oil, lime juice, 2 tablespoons of taco seasoning, and salt in a small bowl. Place the chicken in a shallow dish or zip-top bag and pour the marinade over. Marinate for at least 30 minutes or up to 4 hours.
Preheat the oven to 350 degrees. Spray a 9 x 9 baking dish with cooking spray.
Heat a large skillet to medium-high heat. Add chicken and cook for 4 to 6 minutes, stirring halfway through until browned. Transfer to a bowl.
Add the vegetables, and cook until they are crisp-tender, about 5 minutes. (You can add additional oil if the pan is too dry.)
Add the chicken back to the skillet and reduce heat to medium-low. Add cream cheese and remaining 1 tablespoon of taco seasoning. Stir until melted.
Transfer to the prepared baking dish. Top with cheese and bake for 30 minutes.
Calories: 386.39kcal | Carbohydrates: 5.61g | Protein: 27.26g | Fat: 28.22g | Saturated Fat: 12.73g | Cholesterol: 115.38mg | Sodium: 613.72mg | Potassium: 464.43mg | Fiber: 1.09g | Sugar: 3.19g | Vitamin A: 1739.05IU | Vitamin C: 41.72mg | Calcium: 241.68mg | Iron: 0.86mg