Quick and easy, these Low Carb Chicken Fajitas are a winning weeknight recipe
Put the low carb chicken fajita marinade ingredients into a large Ziploc bag (or bowl) and mix well.
Slice the chicken then add it to the marinade mixture and ensure it's evenly coated. Put in the fridge to marinate for 30 mins - 1hr
While the chicken is marinating prepare the vegetables by slicing them into thin strips.
Heat a large skillet with half the oil and add the chicken pieces, cook for at least ten minutes, stirring frequently until chicken is fully cooked. Remove cooked chicken to a plate and wrap in foil to keep warm.
Add a little more oil to the skillet and cook the onions and bell peppers for three to five minutes or until they are as soft as you like them.
Once the vegetables are cooked add the chicken back to the pan and warm it all through.
Serve immediately with low carb tortillas and any combination of salsa, guacamole, sour cream, and shredded cheese.
7g net carbs per serving, this does not include tortilla or extra toppings.
Use lettuce wraps instead of low carb tortillas to be whole30 compliant.