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Nidhi's Keto Kitchen: Chicken Fajitas

Serves 2 to 3

Prep time: 40 mins



  • Chicken 16 oz cut in thin strips

  • Red peppers 1 cup cut in thin strips

  • Green peppers 1 cup cut in thin strips

  • Spring onions 1 cup

  • Jalapenos de-seeded & cut in thin strips

  • Salt 1 tsp

  • Black pepper powder 1/4 tsp

  • Cumin powder 1/2 tsp

  • Red Chilly powder 1/2 tsp

  • Lemon juice 1 tbsp

  • Chipotle chilly paste 1/4 tsp

  • Olive oil 4 tsp

  • Water 1/4 cup


  • Onions 1/4 cup

  • Tomatoes diced cup

  • Cilantro 1/4 cup

  • Salt 1/4 tsp

  • Canned red pepper (diced) 1/2 cup

  • Canned Green chilly (diced) 1/4 cup

  • Black pepper powder 1/4 tsp

  • Lemon Juice 1 tsp

  • Chipotle chilly paste 1/4 tsp

  • Olive oil 1/2 tsp

  1. Mix all the ingredients and keep in the fridge for better flavor.


  1. In a bowl add chicken, lemon juice, salt, pepper, red chilly powder and rub the ingredients well on chicken, keep it aside for 10 mins.

  2. Add 3 tsp olive oil in a pan add marinated chicken and cook for 5 to 6 mins stirring occasionally.

  3. Remove the chicken and add 1 tsp of olive oil in the same pan (used all the fat and flavor), add all the cut vegetables and stir to cook the vegetables evenly and add salt and pepper & cook for 5 mins and then add water. Cook till most if the water dries.

  4. Then add chicken and the chipotle chilly paste and cilantro. Mix all the ingredients well, serve hot with salsa on the side.

Tip: Do not over cook the chicken as we would be cooking it twice. Make sure both time you don't cook for long.

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