Clean Keto Chicken Fajita Casserole
Tender shredded chicken, peppers, and onions come together with smoky fajita seasoning and creamy Greek yogurt for a rich, cheesy, low-carb meal. It delivers all the flavor of classic fajitas while still supporting your healthy, feel-good goals.
Servings: 6
Calories: 316kcal
Cost: 30
Equipment
- large bowl
- Medium bowl
- large spoon
- cutting board
Ingredients
- 3 cups shredded chicken
- 1 teaspoon avocado oil
- 4 bell peppers (one red, yellow, orange, and green) cut into thin strips
- 1 small yellow onion thin short slices
- 1 can diced tomatoes with green chilies
- 5 oz full fat yogurt Fage 5%
- 2 cup Monterey Jack or Mexican style cheese shredded and divided
- 1.5-2 teaspoon chipotle Chile powder
- ½ teaspoon pink Himalayan salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne powder
- 1 pinch pure monk fruit powder (optional)
- Diced Avocados, Greek yogurt, lime wedges, freshly diced tomatoes optional toppings
Instructions
- Preheat oven to 350 F place shredded chicken in a large bowl, set aside. Heat avocado oil in large skillet over medium heat until oil glistens. Add sliced peppers and onions. Sauté for 5-7 min or until softened.
- Remove from heat and toss in with the shredded chicken and set aside.
- In a medium bowl mix together fage 5% Greek yogurt, crushed tomatoes, all of the powdered seasonings, 1 cup shredded cheese and stir to combine.
- Add the sauce mixture to the chicken mixture and stir together. Place the entire fajita mix together in a casserole dish and top with the remaining shredded cheese. Place in the oven for 25-30 min until cheese is slightly golden and melted. Let cool for 1 min. Garnish with cilantro and top with your choice of toppings. Serve warm.
Notes
Toppings are not included in the nutrition facts.
- For extra creaminess, stir in full-fat Greek yogurt or cream cheese.
- If you’re not low-carb, serve with sprouted-grain tortillas or use low-carb tortillas.
- Adjust the heat by adding more or less chili powder or cayenne.
- Bake the casserole ahead, let it cool, then refrigerate for easy weeknight reheats.
- Cook chicken breast in a slow cooker or Instant Pot and shred to make your own chicken. I used a rotisserie in this recipe for convenience.
Nutrition
Calories: 316kcal | Carbohydrates: 12g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 503mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3116IU | Vitamin C: 109mg | Calcium: 322mg | Iron: 2mg