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Easy Keto & Low-Carb Chicken Fajita Casserole
Allison Bryant

Easy Keto & Low-Carb Chicken Fajita Casserole

This high-protein, low-carb Chicken Fajita Casserole transforms vibrant, zesty skillet flavors into a comforting oven-baked meal. Featuring tender chicken breast, colorful bell peppers, and onions enveloped in a luscious, creamy cheese sauce, this keto-friendly dish eliminates the need for flour-based thickeners or tortillas. It is a perfect solution for busy weeknights, offering a succulent, satisfying dinner that keeps your macros in check without sacrificing the comfort-food experience you crave.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast, cut into strips
  • 2 cups sliced bell peppers
  • 1 large onion, sliced
  • 2 tbsp avocado oil
  • 1 tbsp lime juice
  • 2 tbsp keto-friendly fajita seasoning (no cornstarch)
  • 4 oz cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, toss the chicken strips with avocado oil, lime juice, and half of the fajita seasoning; let sit for 10 minutes.
  3. Spread the sliced bell peppers and onions evenly across the bottom of the prepared baking dish.
  4. Arrange the seasoned chicken over the layer of vegetables.
  5. Distribute the cubed cream cheese randomly throughout the dish.
  6. Sprinkle the remaining fajita seasoning over the top.
  7. Bake for 25-30 minutes, or until the chicken is fully cooked through and the vegetables are tender.
  8. Remove from oven, sprinkle with shredded cheddar cheese, and bake for an additional 3-5 minutes until the cheese is melted and bubbly.

Notes

Ensure your fajita seasoning does not contain sugar or fillers like maltodextrin. You can garnish with fresh cilantro or avocado slices before serving for added flavor and healthy fats. Store leftovers in an airtight container in the refrigerator for up to 3 days.