Follow Me

Low Carb Chicken Fajita Bake

This chicken fajita bake is a low carb, trim healthy mama s recipe and is amazing!!

I am so excited to share this recipe with you. It is honestly, so good! I don’t have very good pictures to entice you to make it. There isn’t a single picture that I have that shows how good this is. We were all hungry when it was ready and ate them on low carb tortillas. I was going to get a better picture with leftover but they gobbled up the leftovers the next day!! My goal is to bring you family friendly, easy, and yummy recipes. This chicken fajita bake is exactly that!

If you need something new to mix up Mexican food night, make this.

I have a lot of Mexican inspired recipes on my site. We LOVE Mexican food. We often eat out on Sunday afternoons and most of those Sundays, Mexican food is our flavor of choice. I don’t often get fajitas because I really like my bell peppers cooked and I hate asking for extra at restaurants. This recipe is a great twist on a very popular Mexican favorite. If you aren’t crazy like me, you don’t have to pre-cook your peppers and onions, it will save you a step.

I prepped this recipe as part of my meal prep.

You don’t have to prep this ahead like I did, but this really is a game changing hack for me. This has been one of the best things I have done to keep me on plan and eating right! You can even go farther than I did and slice up your veggies. When I prep like this, I can get 5 meals prepped and in my fridge in less than 30 minutes!! I also used 1/3 less fat cream cheese. You can use full fat if you want.

That is the best picture of any plate that I managed to get.

That looks absolutely pitiful but it was so tasty!! My serving ideas are to eat it in low carb tortillas or lettuce wraps. Serve it on top of a salad with guacamole. A side of my game changing Spanish rice- recipe here now! However you serve this, it will be devoured!

Low Carb Chicken Fajita Bake


  • 2 Lb Boneless, skinless Chicken Breasts or thighs
  • 8 oz Block of Cream Cheese
  • 2 t Chili Powder
  • 1 t Smoked Paprika
  • 1 t Onion Powder
  • 1 t Garlic Powder
  • 1 t Cumin
  • 1 1/2 t Salt
  • 3/4 t Black Pepper
  • 1 T Olive oil, you can add more as the pan dries out or add some water
  • 2 M-L Bell Peppers, cut into strips
  • 1 M-L Onion, cut into strips
  • 1 T Minced Garlic
  • 2 C Shredded Cheddar Cheese

Any toppings you want


    • Dice chicken and place in a 9X13 pan.
    • Mix cream cheese and all of the seasonings.
    • Scrape the cream cheese mixture on top of the chicken. Mix together.
    • I cut my veggie strips in half before sautéing.
    • Sauté the veggies until they are cooked to your desired preference.
    • Top the chicken with the veggies and cook at 350 degrees for 20 minutes.
    • Top with the shredded cheese and bake another 10 minutes.
    • Serve ad desired.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating