Method

Slicing Ingredients: Begin by preparing the vegetables and chicken. Slice the chicken breasts and bell peppers into uniform strips. Thinly slice the onion.

Marinating Chicken: In a large mixing bowl, combine the sliced chicken breast with 15 ml of olive oil, the juice of half a lime, and the fajita seasoning (chili powder, garlic powder, smoked paprika, onion powder, cumin, dried oregano, salt, and black pepper). Toss the chicken thoroughly to ensure it is evenly coated with the oil and spices. For optimal flavor, marinate the chicken for at least 30 minutes if time permits.

Cooking Chicken: When ready to cook, heat 15 ml of olive oil over medium-high heat in a large non-stick heavy-bottomed or cast iron skillet. Add half of the chicken strips and cook until they are just cooked through, approximately 3–5 minutes. Remove the cooked chicken from the skillet and set it aside. Repeat with the remaining chicken. Transfer all cooked chicken to a bowl or plate.

Sautéing Vegetables: In the same skillet, add the remaining 15 ml of olive oil. Sauté the sliced onion for 2 minutes until translucent and slightly caramelized. Add the sliced bell peppers and continue to cook for another 2–4 minutes, or until softened.

Combining and Finishing: Return the cooked chicken to the skillet and toss everything together. Squeeze the juice of the remaining half lime over the mixture to finish.

Serving with ideas: Tortilla, keto-friendly, Mayonnaise, keto-friendly, Ketchup, Keto-Friendly, Ranch Dressing, Low-Carb, Tzatziki Sauce, Keto-Friendly, Mashed Cauliflower, Keto-Friendly, Zoodles, Keto-Friendly, Vegetable Pasta, Keto-Friendly, Sour Cream or Coleslaw Salad, Keto-Friendly.

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Freezing: Let the mixture cool completely. Freeze in portions for up to 2 months. Defrost overnight in the fridge before reheating.