This is one recipe that I love to whip together when I’m in a rush and dont feel like spending hours cooking! Its perfect for taco Tuesday for those following a Low Carb or Keto diet.
If I’m really craving a taco, I’ll wrap this up in a low carb tortilla (I like Carb Counter by La Banderita, which are 5 net carbs) and the closest I have found to a real taco!
Chicken Fajita Skillet
For the Chicken:
2 Chicken Breasts
½ Cup Chicken Broth
¾ Cup Salsa
1 Tbsp Taco Seasoning
For the Skillet:
1 Onion, diced
1 Red Pepper, Diced
1 Yellow Pepper, Diced
1 Cup Frozen Cauliflower Rice
¾ Cup Salsa
1 Tbsp Taco Seasoning
1 Cup Mexican Blend Cheese
1 Tbsp Olive Oil
Optional Toppings:
Tortilla
Salsa
Avocado
Sour Cream
Shredded Cheese
Shredded Chicken:
Add chicken stock to the crockpot. Next add chicken and top with Salsa and taco seasoning. Allow to cook for 4 hours on low, or 8 hours on high. Once done cooking, shred with a fork.
Fajita Skillet:
Turn oven to Briol.
In an oven safe skillet over medium heat add olive oil and onion. Cook union until almost translucent. Add peppers and cook a few more minutes until tender.
Next, add frozen cauliflower rice and taco seasoning and cook until cauliflower rice is no longer frozen. About 3-5minutes.
Add shredded chicken and mix to combine. Top with shredded cheese.
Place skillet in the oven and broil about 5 minutes or until cheese is melted and begins to brown.
Serve this skillet on its own with toppings or wrap it all up in a taco. Either way, you’ll be sure to enjoy this low carb dish!