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The Best Keto Chicken Fajita Meal Prep - Easy, Flavorful, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs (or breasts if you prefer leaner)
  • Bell peppers: 3 medium (mixed colors for variety)
  • Red onion: 1 large
  • Avocado oil: 3 tablespoons (or olive oil)
  • Limes: 2 (zest and juice)
  • Fresh cilantro: 1 small bunch
  • Garlic: 3 cloves, minced
  • Spices: 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional but great)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon cayenne (to taste)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • Cauliflower rice: 4 cups (fresh or frozen)
  • Toppings (optional but recommended): avocado, sour cream, shredded cheese, sliced jalapeños, hot sauce
  • For garnish: extra lime wedges

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Slice the produce: Cut the bell peppers into 1/2-inch strips. Slice the red onion into similar strips. Keep them fairly even so they cook at the same rate.
  3. Mix the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, coriander, onion powder, garlic powder, cayenne, salt, and pepper.
  4. Prep the chicken: Pat the chicken dry. If using breasts, slice them into thick strips; if using thighs, you can leave them whole or slice into strips. Add to a large bowl with 2 tablespoons avocado oil, minced garlic, zest of 1 lime, and half the seasoning. Toss well.
  5. Season the veggies: In another bowl, toss peppers and onions with 1 tablespoon avocado oil and the remaining seasoning.
  6. Arrange on the sheet pan: Spread the veggies in a single layer on the sheet pan. Nestle the chicken pieces in between so everything roasts together.
  7. Roast: Bake for 18–22 minutes, flipping the chicken once halfway through. You want lightly charred edges on the peppers and an internal temp of 165°F (74°C) for the chicken.
  8. Broil for color (optional): For extra char, switch to broil for 2–3 minutes. Watch closely to avoid burning.
  9. Finish with lime and cilantro: Immediately after removing from the oven, squeeze the juice of 1–2 limes over everything and toss with chopped cilantro. This brightens the flavors and cuts the richness.
  10. Cook the cauliflower rice: While the fajitas roast, sauté cauliflower rice in a skillet over medium heat with a splash of oil and a pinch of salt for 5–7 minutes, just until tender. Add a squeeze of lime at the end.
  11. Portion for meal prep: Divide cauliflower rice among 4–5 meal prep containers. Top with chicken and vegetables. Let cool slightly, then add optional toppings like cheese and jalapeños. Store avocado and sour cream separately to keep them fresh.