Heat the avocado oil in a large skillet over medium-high heat.
Cook the vegetables until tender (should be about 8-10 minutes) then remove from the pan and set aside.
In the same skillet cook the chicken with the seasoning mixture on medium-high heat. Cook for 6-8 minutes or until chicken reaches an internal temperature of 165F.
Once your chicken is finished cooking, add all your vegetables back to the pan. Reduce the heat to medium and stir in the cream cheese until it is melted.
Add the shredded cheese on top and put the lid on top of the skillet so the cheese can melt.
Serve.
Servings: 6
Nutrition per serving
Calories: 508 | Carbohydrates: 7g | Protein: 53g | Fat: 28g | Fiber: 1g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :gluten free, how to make keto chicken fajita casserole
