Low Carb Chicken Fajitas
Ready In: 55 mins
Serves: 4
Ingredients
FAJITAS
- 2 lbs chicken breasts
- 1 teaspoon cumin
- 1 teaspoon dried chipotle powder
- 3 garlic cloves, minced
- 1 teaspoon basil
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1⁄2 teaspoon nutmeg
CRISP
- 4 ounces cream cheese
- 2 eggs
- 1 cup cheddar cheese, shredded
- 1 teaspoon cumin
- 1⁄2 teaspoon nutmeg
PEPPERS
- 1⁄2 small green bell pepper
- 1⁄2 small yellow bell pepper
- 1⁄2 small red bell pepper
- 1 teaspoon dried chipotle powder
- 1 jalapeno
- 1 teaspoon cumin
- 1 tablespoon olive oil
Directions
- Mix the ingredients for the fajitas together in a bowl, minus the chicken. Slice the chicken into strips. Add the chicken to the mix and stir until all chicken is coated. Cover and refrigerate overnight. Mix several times.
- Mix the crisp ingredients and press into an oiled 9x13 pan.Bake at 350 for 25 minutes, or until just starting to brown.
- While the crisp is cooking, mix the peppers. Let it marinate while the crisp is baking.
- Once the crisp is done, remove from oven and let it cool.
- Meanwhile, cook the chicken. Once the chicken is cooked through, add the peppers and cook until the chicken browns.
- Slice the crisp and serve the fajita mix over it. Add cheese and sour cream, if you like.
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