Keto Chicken Fajitas

Instructions

1. Step 1

   Prepare the bell peppers and onion on a clean cutting board, then set them aside together.

   Ingredients used: 360.0 gr Bell Pepper, 120.0 gr Yellow Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Arrange the romaine leaves, sliced avocado, sour cream, and cilantro on a serving platter for serving.

   Ingredients used: 300.0 gr Avocado, 15.0 gr Cilantro, 240.0 gr Romaine Lettuce, 120.0 ml Sour Cream

   Cookware: Chef Knife, cutting board, serving platter

3. Step 3

   Cut the chicken into thin strips. Combine it in a mixing bowl with garlic, lime juice, avocado oil, chili powder, cumin, smoked paprika, oregano, salt, and black pepper; refrigerate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 15.0 ml Avocado Oil, 600.0 gr Chicken Breast, 8.0 gr Chili Powder, 1.0 gr Dried Oregano, 9.0 gr Garlic, 2.0 gr Ground Black Pepper, 4.0 gr Ground Cumin, 30.0 ml Lime Juice, 6.0 gr Salt, 4.0 gr Smoked Paprika

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Heat a large skillet over high heat. Add the remaining avocado oil and cook the prepared peppers and onion, tossing occasionally, until browned at the edges but still slightly crisp; transfer them to a plate.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Avocado Oil

   Cookware: large skillet, plate, tongs

5. Step 5

   Return the skillet to high heat and add the marinated chicken in an even layer. Cook, turning occasionally, until browned and the thickest strips reach an internal temperature of 74°C.

   Timer: 8 min (fixed)

   Cookware: large skillet, tongs

6. Step 6

   Return the cooked peppers and onion to the skillet. Toss with the chicken over medium heat until everything is hot and evenly combined.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

7. Step 7

   Spoon the hot chicken fajita mixture into the prepared romaine leaves and serve with avocado, sour cream, and cilantro.

   Cookware: serving platter