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!