During their family vacation in Mexico, the Martins decided to embrace the local cuisine by cooking their own dinner one evening. Inspired by their culinary adventures, they chose Completely Keto Baked Chicken Fajitas, marinating the chicken in a vibrant mix of olive oil, lime juice, and spices, then baking it with slices of peppers and onions for a true taste of Mexico.
They served the fajitas with a side of keto-friendly cauliflower rice and a fresh avocado salad, turning their vacation rental’s kitchen into a lively fiesta of flavors. As they enjoyed their meal, a sudden burst of fireworks from a nearby festival lit up the sky, drawing them outside.
The unexpected display turned their simple dinner into an unforgettable experience, merging the joy of cooking with the magic of Mexican celebrations. The Completely Keto Baked Chicken Fajitas weren’t just a meal; they became a cherished memory of their time spent together, under the glow of fireworks in Mexico’s night sky.
Ingredients
Fajitas
- 2 lb boneless, skinless chicken breasts
- 4 peppers sliced
- 2 onion sliced
Sauce
- 1/2 cup olive oil
- 2 tsp garlic powder
- 5 Tbsp lime juice
- 1 tsp Pink Himalayan Salt
- 1 tsp onion powder
- 1 tsp chili powder
Instructions
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Preheat oven to 400 degrees.
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Mix together all the sauce ingredients well.
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Grease a baking pan and lay down the peppers and onions on one side.
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Pour half the sauce over the veggies.
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Put chicken on the other side of the pan and pour the rest of the sauce over.
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Cook for half an hour uncovered in the oven.
Recipe Notes
