Garlic Lime Keto Chicken Fajitas You’Ll Crave Tonight

Zingy, juicy, and weeknight-easy—that’s the vibe of Garlic Lime Keto Chicken Fajitas. We’re talking tender chicken, charred peppers, and an herby-lime punch that wakes up your tastebuds faster than your morning espresso. No tortillas required (unless you want low-carb ones), just a skillet and a craving. Ready to make dinner the best thing you did today?

Why Garlic Lime Fajitas Hit Different

You can season chicken a million ways, but lime and garlic do magic. The citrus tenderizes the meat and adds brightness, while garlic brings the savory punch. Together? They turn simple ingredients into a fajita situation you’ll crave.
Also, let’s be real: keto food can feel heavy sometimes. These fajitas taste light and fresh while still delivering serious protein. And since you’re skipping the classic high-carb tortilla, you can pile on more peppers and guac without a carb hangover. Win-win.

The Flavor Blueprint (What You’ll Need)

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Protein and Veggies

• 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium red onion, sliced

Marinade Magic

• 3 tbsp olive oil
• Zest and juice of 2 limes
• 4 cloves garlic, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (or more if you like heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Optional: 1 tbsp chopped fresh cilantro

Toppings & Serving (Choose Your Keto Adventure)

• Avocado or guacamole
• Sour cream or Greek yogurt (full-fat)
• Shredded cheese
• Fresh cilantro and extra lime wedges
• Lettuce cups or low-carb tortillas

Thighs vs Breasts: The Eternal Debate

Breasts cook faster and stay lean. Thighs bring juiciness and forgiveness if you look away for 90 seconds. IMO, thighs win for skillet fajitas every time. But if you’re tracking fat tightly, breasts still slap with this marinade.

Marinate Like You Mean It

The marinade does the heavy lifting here, so don’t rush it (too much).

1. Slice chicken into thin strips for fast, even cooking.
2. Whisk olive oil, lime zest/juice, garlic, cumin, smoked paprika, chili powder, salt, and pepper.
3. Toss chicken in the marinade and chill for 30 minutes (up to 4 hours). FYI, the lime juice works fast—don’t go overnight or it can get mushy.

Quick Tip: Save a Little Marinade

Reserve 1 tablespoon of the marinade (before adding raw chicken) to toss with the peppers and onions. It adds that garlicky-lime echo without extra effort.

Skillet Strategy: Get the Sear

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You want char. You crave sizzle. Here’s how to get it:

1. Heat a large cast-iron or heavy skillet over medium-high until ripping hot.
2. Add a teaspoon of oil. Toss in peppers and onions with a pinch of salt. Sear 4–6 minutes, stirring occasionally, until tender-crisp and charred in spots. Remove to a plate.
3. Add another teaspoon of oil. Add chicken in a single layer (work in batches). Cook 5–7 minutes, flipping once, until cooked through and caramelized on the edges.
4. Return veggies to the pan, toss everything together, and hit with a final squeeze of lime. Sprinkle cilantro if that’s your thing.

Pan vs Sheet Pan vs Grill

– Skillet: Best for char + control, minimal cleanup.
– Sheet pan: Toss everything on a tray at 425°F for 18–22 minutes; broil last 2 minutes for color.
– Grill: Marinate whole cutlets, grill, then slice. Grill peppers/onions in a basket. Smoky and epic.

How to Keep It Keto (Without Making It Boring)

Keto doesn’t mean dry salads and sadness. You’ve got options:

• Lettuce wraps: Crisp, fresh, and super low-carb. Butter lettuce works best.
• Low-carb tortillas: Check the label—some have sneaky starches. Choose 3–5g net carbs per tortilla.
• Fajita bowls: Cauliflower rice base, fajitas on top, avocado, salsa, and a dollop of sour cream.
• Extra fat boosts: Avocado oil drizzle, shredded cheese, or chipotle mayo for extra satiety.

Spice It Your Way

– Like heat? Add cayenne or sliced jalapeños to the pan.
– Smoky vibes? Double the smoked paprika.
– Bright and herby? Finish with extra cilantro and lime zest.

Meal Prep Like a Pro

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Think beyond tonight’s dinner. This recipe meal preps like a champ.

• Cook once, eat thrice: Portion into containers with cauliflower rice or shredded romaine.
• Keep toppings separate: Add avocado, sour cream, and salsa only when serving to avoid weird sogginess.
• Reheat strategy: Skillet over medium heat with a splash of water or broth to keep it juicy. Microwave works, but don’t overdo it.

Leftover Remix Ideas

– Fajita omelet with cheese and salsa.
– Stuffed avocado boats (pile fajitas into halved avocados).
– Cheesy fajita bake: Layer in a dish, top with cheese, and broil until bubbly. Zero regrets.

Exact Recipe and Steps

Ingredients (makes about 4 servings)

• 1.5 lbs chicken thighs, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 3 tbsp olive oil
• Zest and juice of 2 limes
• 4 cloves garlic, minced
• 1.5 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt, 1/2 tsp black pepper
• Optional toppings: avocado, sour cream, cilantro, cheese

Method

1. Mix marinade, toss with chicken, and chill 30 minutes to 4 hours.
2. Char peppers and onions in a hot skillet; remove.
3. Sear chicken in batches until cooked through.
4. Toss everything together with a squeeze of lime. Serve with your keto base of choice.

Nutritional Facts (Per Serving)

Serving size: 1/4 of the cooked recipe (about 6–7 oz cooked chicken + veggies). Toppings not included. Estimated using standard USDA data.
Per serving (approximate):

• Calories: 390
• Total Fat: 22 g
• Total Carbohydrates: 11 g
• Dietary Fiber: 3 g
• Net Carbs: 8 g
• Protein: 36 g

What’s included in the estimate:

• Chicken thighs (1.5 lbs raw)
• Olive oil (3 tbsp)
• Peppers (2 large total)
• Red onion (1 medium)
• Lime juice/zest, garlic, and spices

FYI: Add-ons will shift numbers. For example, half an avocado adds ~120 calories, 11 g fat, 6 g carbs (5 g fiber, 1 g net), 1.5 g protein. One low-carb tortilla can add 70–100 calories and 3–5 g net carbs. Nutrition values are estimates and can vary by brand, size, and cooking method.

FAQ

Can I use chicken breasts instead of thighs?

Totally. Breasts cook a bit faster and stay leaner. Slice them thin, don’t overcook, and maybe add a teaspoon more oil in the pan for moisture. The marinade keeps them flavorful either way.

How do I make it spicier without wrecking the flavor?

Add 1/4–1/2 teaspoon cayenne to the marinade or toss sliced jalapeños in with the peppers. Want a smoky-heat punch? A chipotle in adobo (minced) will make the whole skillet sing.

What can I use instead of bell peppers to cut carbs more?

Use more onion (sparingly), zucchini strips, or sliced mushrooms. You’ll shave a couple carbs off, but IMO bell peppers give classic fajita vibes and still stay pretty keto-friendly.

Can I bake this instead of using a skillet?

Yep. Spread everything on a large sheet pan at 425°F for 18–22 minutes, tossing halfway. Broil for 1–2 minutes at the end for color. It won’t char as dramatically, but it’s easy and hands-off.

Is there a dairy-free option for toppings?

Absolutely. Go with guacamole, pico de gallo, sliced jalapeños, and a drizzle of olive or avocado oil. You won’t miss the cheese, promise.

How long can I marinate the chicken?

Keep it to 30 minutes–4 hours. The lime works fast. Overnight can make the texture a little mealy, and nobody wants sad chicken.

Final Bite

Garlic Lime Keto Chicken Fajitas bring bright, bold flavor without the carb baggage. You get a fast skillet dinner, juicy chicken, and all the customizable toppings your heart desires. Make it on a weeknight, meal prep it for the week, and flex those fajita skills—your tastebuds (and macros) will thank you. IMO, this one’s a keeper.