Keto Chicken Fajitas

For the Chicken:

• 1 lb boneless, skinless chicken breast or thighs, sliced thin
• 2 tbsp avocado oil (divided)
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Juice of 1 lime

For the Vegetables:

• 1 red bell pepper, sliced thin
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 medium onion, sliced thin
• 2 cloves garlic, minced

For Serving:

• Large romaine or butter lettuce leaves (for wraps)
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/2 cup shredded cheddar or Mexican blend cheese
• Fresh cilantro
• Lime wedges
• Salsa (sugar-free)
• Jalapeños (optional)

Prep the Chicken:

1. In a bowl, combine sliced chicken with 1 tbsp oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, pepper, and lime juice. Toss to coat evenly. Let marinate 10-15 minutes while you prep vegetables.

Cook the Vegetables:

2. Heat remaining 1 tbsp oil in large skillet or cast iron pan over medium-high heat.
3. Add sliced peppers and onions. Cook 5-7 minutes, stirring occasionally, until softened and slightly charred. Add minced garlic in last minute.
4. Remove vegetables to a plate and keep warm.

Cook the Chicken:

5. In same skillet over high heat, add marinated chicken in single layer (work in batches if needed).
6. Cook 3-4 minutes per side until chicken is cooked through and has nice char marks.
7. Return vegetables to skillet and toss everything together. Cook 1-2 minutes to combine flavors.

Serve:

8. Serve hot with lettuce wraps and all the toppings on the side.
9. Let everyone build their own fajitas!

Sindy: Take OX BILE 500mg with this meal (contains healthy fats from avocado, sour cream, cheese)

Prep Tips:

• Can prep chicken marinade the night before
• Vegetables can be sliced ahead of time
• Leftovers reheat beautifully for next day lunch