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Recipe from Simpler Savory

The recipe

Easy Low Carb Air Fryer Chicken Fajitas

Prep
10 min
Cook
10 min
Total
20 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
260

2× the original author values. Recipe yield: 4 servings.

calories
520

3× the original author values. Recipe yield: 4 servings.

calories
780
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs or breasts — sliced into 1/2-inch strips
  • 3 bell peppers — mixed colors, sliced into strips
  • 1 large onion — yellow or red, thinly sliced
  • 1.5 tablespoons avocado oil
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon kosher salt — plus more to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 lime — halved, juice divided
  • 1/8-1/4 teaspoon cayenne pepper — optional, for heat
  • 8 leaves butter lettuce — or low carb tortillas
  • 2 cups cauliflower rice — steamed or sautéed
  • 1/4 cup fresh cilantro — chopped
  • 1 avocado — sliced, or guacamole
  • 1/3 cup sour cream or Greek yogurt — for serving
  • 1/2 cup salsa verde or pico de gallo — for serving

Instructions

  1. Preheat the air fryer to 400°F (200°C) for 5 minutes so the basket is hot and ready to sear.
  2. Pat chicken dry, then slice chicken, bell peppers, and onion into even 1/2-inch strips for quick, even cooking.
  3. In a large bowl combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if using.
  4. Add avocado oil to the bowl, then add chicken, peppers, and onions. Toss to coat evenly. Squeeze in half the lime juice and toss again.
  5. Spread the fajita mixture in a loose, even layer in the hot air fryer basket. Do not crowd; cook in batches if needed.
  6. Cook at 400°F (200°C) for 9–11 minutes, shaking or tossing halfway, until peppers are tender-crisp and chicken edges are browned and cooked through (165°F).
  7. In the final minute, squeeze in the remaining lime juice and toss to glaze and brighten.
  8. Taste and add a pinch of salt or a drizzle of oil if desired to round out the spices.
  9. Serve in butter lettuce cups or low carb tortillas, or over cauliflower rice. Top with cilantro, avocado, and salsa; add sour cream or Greek yogurt if you like.
  10. If cooking in batches, keep the first batch warm and crisp by returning everything to the basket for 1 minute before serving.

Notes

Store cooled fajita mixture in an airtight container for up to 4 days, keeping toppings separate. Reheat in the air fryer at 360°F for 3–4 minutes or in a hot skillet until sizzling; microwave in a pinch. Refresh with a squeeze of lime and a pinch of salt before serving.

Source: https://simplersavory.com/easy-low-carb-air-fryer-chicken/