Go Back

Keto Chicken Fajita Bake - A Simple, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
  • 2 bell peppers (any colors), thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (sweet paprika works too)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 tablespoon fresh lime juice (plus extra wedges for serving)
  • 4 ounces cream cheese, softened and cut into small cubes
  • 1/2 cup sour cream
  • 1 cup shredded Mexican blend or cheddar cheese
  • 1/2 cup shredded Monterey Jack or pepper jack
  • 2 tablespoons chopped fresh cilantro (plus extra for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish. Pat chicken dry with paper towels so it browns better.
  2. Season the chicken: In a large bowl, add chicken strips, 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and red pepper flakes if using. Toss until evenly coated.
  3. Arrange the veggies: Add sliced bell peppers and red onion to the baking dish. Drizzle with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Toss to coat and spread in an even layer.
  4. Layer the chicken: Place seasoned chicken strips over the peppers and onions. Try not to overlap too much so everything cooks evenly.
  5. Add lime and creaminess: Sprinkle the lime juice over the chicken. Distribute the cream cheese cubes across the top so they melt into the bake.
  6. Bake: Place the dish in the oven and bake for 18–20 minutes, until the chicken is just cooked through and the peppers are tender-crisp.
  7. Stir in sour cream: Remove the dish and gently stir to melt the cream cheese into the juices and coat everything. Dollop in the sour cream and fold it through. Taste and adjust salt if needed.
  8. Add cheese and finish: Sprinkle the shredded cheeses evenly over the top. Return to the oven and bake for 6–8 minutes, until the cheese is melted and bubbling with some golden spots.
  9. Garnish and rest: Let the bake rest for 5 minutes so the sauce thickens slightly. Sprinkle cilantro over the top. Serve with lime wedges.