Low Carb Fajita Chicken Bake

There’s something comforting about the smell of sizzling peppers and spices wafting through the kitchen after a long day. I still remember the first time I made this Low Carb Fajita Chicken Bake—it was one of those “what do I make with what I have” kind of nights. The fridge had some bell peppers, chicken breasts, and a half-used bag of shredded cheese. I tossed everything together with my go-to fajita seasoning, crossed my fingers, and slid it into the oven.

Thirty minutes later, I pulled out a bubbly, golden-topped dish that smelled like a Tex-Mex dream. My family hovered in the kitchen, drawn by the aroma, and before I knew it, there were no leftovers. That night, this recipe earned its place in our weekly rotation—not just because it was delicious, but because it felt like a warm, colorful hug on a plate.

If you’re trying to eat a little lighter but still crave bold, hearty flavors, this dish hits the spot every time. It’s low in carbs, high in flavor, and ridiculously easy to throw together. Just bake, slice, and serve with your favorite low-carb sides. It’s the kind of meal that reminds you simple really can be satisfying.

📝 Ingredients:

• 3–4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp onion powder
• Salt & pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small red onion, sliced
• 1 ½ cups shredded Mexican blend cheese (or cheddar)

🔪 Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish and place the chicken breasts in a single layer.
3. Drizzle with olive oil, then sprinkle the fajita seasonings (chili powder, paprika, garlic powder, cumin, onion powder, salt, and pepper) evenly over the chicken.
4. Layer sliced peppers and onions on top of the chicken.
5. Sprinkle shredded cheese over everything.
6. Bake uncovered for 25–30 minutes, or until chicken is fully cooked (internal temp 165°F / 74°C).
7. Let rest 5 minutes before serving.

🍴 Serving Ideas:

• Serve with cauliflower rice, lettuce wraps, or a side salad.
• Top with sour cream, avocado slices, or a squeeze of lime.

🥑 Note:

This dish is keto-friendly, low in carbs, and great for meal prepping. You can slice the cooked chicken and portion it out with veggies for lunches all week!