Keto Fajita Casserole Recipe

Delicious keto fajita casserole recipe! If you are looking for a satisfying, low-carb dinner that's easy to make you will love this yummy low-carb fajita casserole. This keto casserole combines tender chicken, caramelized onion, colorful peppers, and gooey cheese on top. This will be a meal that will please everyone at the table.

How to make Keto Fajita Casserole Recipe

FULL PRINTABLE RECIPE IS BELOW IN THE RECIPE CARD!

Ingredients for keto chicken fajita casserole

• Olive oil: 2 tablespoons (30 ml) + optional 1 TBS
• Chicken breasts: 320 grams (11.3 oz), cut into strips
• Onion: 180 grams (6.3 oz), cut into thin strips
• Yellow or green pepper: 80 grams (2.8 oz), cut into strips
• Red pepper: 80 grams (2.8 oz), cut into strips
• Salt: 1 teaspoon (5 grams), or more to taste
• Ground pepper: ¼ teaspoon (1 gram)
• Powdered garlic: ¼ teaspoon (1 gram)
• Cumin: ¼ teaspoon (1 gram)
• Oregano: ½ teaspoon (2 grams)
• Red pepper: 1 teaspoon (5 grams)
• Tomato passata: 2 tablespoons (30 grams)
• Water: 200 ml (6.8 fl oz)
• Shredded cheese (mozzarella or cheddar): 1 cup (100 grams / 3.5 oz)

Step-by-Step Preparation

Preparing the Chicken and Vegetables

1. Heat the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Cook the chicken: Add the chicken strips to the hot oil. Cook until golden brown on the edges.
3. Season the chicken: Add salt, ground pepper, powdered garlic, cumin, oregano, and red pepper to the chicken. Stir for about 20 seconds or until the spices release their aroma.
4. Remove the chicken: Transfer the cooked chicken to a plate and set aside.

Cooking the Vegetables

1. Cook the onions: In the same skillet, add 1 more tablespoon of olive oil and 1 tablespoon of water. Add the onion strips and cook until caramelized and golden brown on the edges. Add more water if needed to prevent sticking.
2. Add the peppers: Once the onions are caramelized, add the yellow/green and red pepper strips. Stir occasionally until the peppers are golden brown on the edges.

Combining and Baking

1. Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables. Adjust seasoning if desired.
2. Add tomato passata and water: Pour in the tomato passata and 200 ml of water. Stir well to combine.
3. Top with cheese: Sprinkle the shredded cheese evenly over the top of the mixture.
4. Bake: Transfer the skillet to a preheated oven at 190°C (374°F) and bake for about 10 minutes, or until the cheese is melted and bubbly.

Serving Suggestions

This Keto Fajita Casserole is versatile and can be served in various ways:

• Over Greek yogurt or cottage cheese: Adds a creamy texture and extra protein.
•  
• I recommend you serving fajita in these keto taco shells.  It will be a perfect low-carb taco night option.

Would you like to try some keto snacks? 

Chicken fritters

Keto peanut flippies or keto p-nuffs 

Eggplant parm bites

Keto focaccia donuts

Here are some keto desserts you might love!

Keto pecan pie blondies

White chocolate protein melting bars

Chocolate chip mug cookie

Keto cannoli cookie cups

White chocolate tart

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Ines

Keto Fajita Casserole Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Keto chicken fajita casserole recipe. Delicious low-carb fajita with chicken with juicy fajita sauce. Cheesy fajita cast iron skillet with chicken, peppers, and onion. You can serve it with keto taco shells as keto chicken fajita tacos.

Print

Ingredients

• Olive oil: 2 tablespoons (30 ml) + optional 1 TBS
• Chicken breasts: 320 grams (11.3 oz), cut into strips
• Onion: 180 grams (6.3 oz), cut into thin strips
• Yellow or green pepper: 80 grams (2.8 oz), cut into strips
• Red pepper: 80 grams (2.8 oz), cut into strips
• Salt: 1 teaspoon (5 grams), or more to taste
• Ground pepper: ¼ teaspoon (1 gram)
• Powdered garlic: ¼ teaspoon (1 gram)
• Cumin: ¼ teaspoon (1 gram)
• Oregano: ½ teaspoon (2 grams)
• Red pepper: 1 teaspoon (5 grams)
• Tomato passata: 2 tablespoons (30 grams)
• Water: 200 ml (6.8 fl oz)
• Shredded cheese (mozzarella or cheddar): 1 cup (100 grams / 3.5 oz)

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chicken strips to the hot oil.

3. Cook until golden brown on the edges.
4. Add salt, ground pepper, powdered garlic, cumin, oregano, and red pepper to the chicken.

5. Stir for about 20 seconds or until the spices release their aroma.
6. Transfer the cooked chicken to a plate and set aside.

7. In the same skillet, add 1 more tablespoon of olive oil and 1 tablespoon of water.

8. Add the onion strips and cook until caramelized and golden brown on the edges.

9. Add more water if needed to prevent sticking.
10. Once the onions are caramelized, add the yellow/green and red pepper strips.

11. Stir occasionally until the peppers are golden brown on the edges.

12. Return the cooked chicken to the skillet with the vegetables.

13. Adjust seasoning if desired. Add more paprika or salt to taste.
14. Pour in the tomato passata and 200 ml of water. Stir well to combine.
15. Sprinkle the shredded cheese evenly over the top of the mixture.
16. Transfer the skillet to a preheated oven at 190°C (374°F) and bake for about 10 minutes, or until the cheese is melted and bubbly.

17. Serve over a Greek yogurt, cottage cheese, cauliflower rice, with green salad or in keto taco shells.

Nutrition Information:

Yield: 4 Serving Size: ¼th
Amount Per Serving: Calories: 260Total Fat: 16gCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gProtein: 22g

This is automatically calculated for your info, please calculate your own macros with ingredients you use.