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Low Carb Chicken Fajita Recipe


Chicken fajita seems to be quite the popular recipe on the internet. But all the recipes I found were... subpar in both taste and execution. Therefore, I created this incredibly delicious and simple chicken fajita recipe as part of your chicken meal prep efforts! 

There are two secrets to this recipe.

First, the caramelized onions. It won't take much time to caramelize them - simply sauté and add water (that's a culinary trick for you), when the pan becomes dry to help the onions caramelize faster (try it! I promise it works!).

Next, mix the then caramelized onions with Trifecta bell peppers and cherry tomatoes as you reheat your marinated Trifecta chicken, and voila! You got a super delicious and simple fajita dinner done. 

To make the spice rub, combine the following:

  • ⅓ cup lime juice
  • 1 teaspoon avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano.

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Buffalo Chicken Meal Prep


10 min


10 min




This delicious low-carb chicken fajita is meant to deliver a recipe that won't take you much time at all, and that will be packed with tons of flavor. The secret of this recipe? The spice rub and caramelized onions.


  • 16 ounce Trifecta chicken, diced
  • 2 cups Trifecta bell pepper
  • 1 cup cherry tomato, halved and cooked
  • 1 onion, halved and sliced julienne or lengthwise
  • 2 teaspoon garlic, fresh, minced
  • Spice rub (see above)
  • Garnish, optional:

  • Cilantro and Cotija Cheese


  1. Mix the spice rub in a medium bowl. Keep aside. Dice the chicken and transfer to the bowl with the marinade. Keep on the side.

  2. Cut the onion and heat a non-stick pan over medium-high heat. Spray liberally with oil. Add the onion and saute to caramelize. Reduce the heat to medium and stir often. Add a splash of water every time the pan becomes too dry. This will help the onions caramelize faster. Once onions begin to turn a darker brown color, add garlic, mix and then add the Trifecta bell pepper and tomato. Saute until Trifecta veggies are heated through. Reduce heat and keep warm until needed.

  3. While veggies cook, heat a large non-stick pan, spray with oil and saute the chicken for about 2-4 minutes, or until the chicken is heated through. Taste a small chicken dice to make sure.

  4. In a bowl, plate the ½ cup of fajita veggie mix on one side, and 4 ounces of the heated chicken on the opposite end. Garnish with picked fresh cilantro or cotija cheese. Enjoy!


Servings: 4 | Calories Per Serving: 260

  • Total Fat 6g
  • Cholesterol 95mg
  • Sodium 320mg
  • Total Carbohydrates 13g
  • Sugars 6g
  • Protein 37g
  • Vitamin A 65.57mcg
  • Vitamin C 67.37mg