Cut your chicken breasts in half lengthwise, and then into strips. If cooking from frozen, you can cook first and then cut into strips afterwards.
Mix all of the seasonings together and coat the chicken (can be marinated for 30 minutes in the fridge prior to cooking).
Heat pot or dutch oven on medium heat with olive oil and cook chicken for 5-10 minutes per side or until done. Set aside on a plate.
Add in the sliced veggies and minced garlic to the pot and add more oil if needed. Sauté for about 5-7 minutes until tender in all of the juices.
Add the chicken strips back in and give it a mix to combine it all together. Cook for another 2-3 minutes. Portion into bowls, and garnish as desired. Enjoy!
Notes
Assemble fajita bowls on their own or on a bed of lettuce or cilantro lime rice. Wrap in keto friendly tortillas or regular pitas for the family.You can also use a 6 quart dutch oven for this, a large pot, or a slow cooker.Additional toppings: lemon or lime juice, cilantro, salsa verde, avocado, guacamole, shredded cheese, sour cream, black beans, lettuce, rice, jalapeños, corn, pico de gallo, and/or hot sauce.Store in an airtight container in the fridge for up to 3-4 days.