Keto Chicken Fajita Casserole

Keto Chicken Fajita Casserole

Ingredients

• 2 Tablespoons avocado oil (divided)
• 1/2 medium yellow onion (sliced)
• 2 medium bell peppers (sliced)
• 1 1/2 pounds chicken breast (about 2 medium, sliced or cubed)
• 2 teaspoons minced garlic
• 1 cup cauliflower rice (instead of tortillas)
• 1/2 cup tomato sauce
• 1/3 cup salsa
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup beans (cooked, drained) (reduced quantity)
• 2 cups spinach
• 1 cup shredded cheese (reduced quantity)
• 1/4 cup cilantro leaves (for topping)
• 1 teaspoon crushed red pepper (optional, for topping)

Instructions

1. Preheat the oven to 190 degrees C.
2. Heat 1 Tablespoon of the avocado oil in an oven-safe skillet over medium-high heat. Cook the sliced onion and bell peppers in the oil for about 7-10 minutes, or until tender. Remove from skillet and set aside.
3. In the same skillet, heat the remaining oil and add in the sliced or cubed chicken. Add garlic and cook for 4-5 minutes, stirring occasionally.
4. While the chicken is cooking, mix the tomato sauce, salsa, smoked paprika, cumin, chili powder, salt, and pepper.
5. Pour half of the sauce mixture into the skillet with the chicken and cook for another 4-5 minutes.
6. Add the cooked fajita veggies back in along with cauliflower rice, spinach, and the remaining sauce mixture. Stir everything together.
7. Remove from heat and top with shredded cheese and cilantro.
8. Place the casserole in the oven and bake for another 7-10 minutes, or until the cheese is melted and everything is warm.
9. Remove from the oven, add crushed red pepper if desired, serve, and enjoy!