Keto Chicken Fajita Casserole
A low-carb, cheesy one-pan Mexican-inspired dinner.
Key Info:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty: Easy-Moderate
- Diet: Keto, Gluten-Free, Low-Carb
Equipment Needed:
- Large skillet (12-inch recommended)
- 9×9 inch baking dish
- Sharp knife
- Cutting board
- Measuring spoons
- Alternative: Cast iron skillet can work as both cooking and baking vessel
Ingredients:
- 1.5 lbs chicken breast, sliced (680g)
- 4 bell peppers, sliced
- 1 large onion, sliced
- 8 oz cream cheese, softened (225g)
- 2 cups shredded cheddar cheese (200g)
- 2 tbsp avocado oil
- 1 tbsp fresh lime juice
- 2 tbsp taco seasoning (sugar-free)
Method:
- Preheat oven to 350°F (175°C)
- Slice chicken into thin strips against the grain
- Heat avocado oil in skillet over medium-high heat
- Cook chicken until no pink remains (about 7-8 minutes)
- Remove chicken, set aside
- In the same skillet, cook peppers and onions until tender (5-6 minutes)
- Return chicken to pan, add cream cheese and taco seasoning
- Stir until cream cheese melts completely
- Transfer to baking dish, top with shredded cheese
- Bake for 20-25 minutes until cheese is golden and bubbly
Crucial Tips:
- Let cream cheese reach room temperature before using
- Don’t overcrowd the pan when cooking chicken
- Cut vegetables in similar sizes for even cooking
- Check internal chicken temperature reaches 165°F (74°C)
Storage & Reheating:
- Refrigerate up to 4 days
- Freeze up to 3 months
- Reheat covered at 300°F until warm
- Microwave individual portions 1-2 minutes
Common Mistakes to Avoid:
- Using cold cream cheese (creates lumps)
- Overcooking the vegetables (they’ll continue cooking in oven)
- Under-seasoning (taste before baking)
Variations:
- Spicy: Add diced jalapeños
- Protein swap: Use sliced beef instead
- Cheese options: Try Monterey Jack or Mexican blend
- Extra indulgent: Top with Mexican crema and fresh cilantro
Per Serving:
- Calories: 420
- Protein: 35g
- Fat: 28g
- Net Carbs: 6g
