Thoroughly mix the dry ingredients for fajita seasoning in a small bowl. Separate equally and fill two one-gallon plastic bags with one-half of the seasoning. Next add one tablespoon of olive oil and lime juice to each bag.
Add strips of chicken breast into one bag and strips of vegetables into the second bag. Make sure all are sealed, then shake, and allow to marinate for 30 minutes, at room temperature.
Heat a cast iron skillet over medium-high heat. Add two tablespoons of olive oil. and heat for 15 seconds.
Add the vegetable strips and cook for approximately 8 minutes, stir often. They should have a very slight crunch. Remove to a plate.
Add final tablespoon of olive oil and chicken strips to the hot skillet. Cook strips for about 5 minutes. Stir to keep from sticking or burning.
Add back the cooked peppers for 2-3 minutes and serve hot on a plate with guacamole, lime, and cilantro. You can also use our Keto Almond Flour Tortillas.
You can also serve directly in the hot cast iron skillet. Then serve the guacamole separately in a dish with the lime wedges.For serving you can also use our Keto Almond Flour Tortillas and fill with the fajitas.