The recipe we are sharing today is a low carb fajita recipe which makes 4 servings and packs about 363 calories (363kcals) per serving.
- ▢ 1 teaspoon fine sea salt
- ▢ ¼ teaspoon black pepper
- ▢ 2 tablespoons chili powder
- ▢ 1 teaspoon smoked paprika
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon red pepper flakes
- ▢ 3 medium bell peppers cut into thin strips (or 1 lb. frozen sliced peppers)
- ▢ 1 medium onion thinly sliced
- ▢ 2 lb. boneless skinless chicken breast cut into strips
- ▢ 2 tablespoons avocado oil
- In a small bowl, mix together the seasoning ingredients. You can divide each of them in half and mix them in two different bowls, as I do in the video below. Half will season the veggies and half will season the chicken.
- Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers, the onions, and half the seasoning mix. Cook, stirring often, until just tender, about 5 minutes. If the bottom of the skillet becomes too dry, add a little water, a tablespoon at a time. You can also reduce the heat to medium.
- Using a slotted spoon, remove the vegetables to a plate. Add the remaining oil to the skillet, then add the chicken slices with the second half of the seasonings. Stir-fry until the chicken is almost fully cooked, about 4 minutes. Again, if the bottom of the skillet becomes too dry while you cook the chicken, add a little water.
- Return the vegetables to the skillet. Stir-fry everything together for 1-2 more minutes, until the chicken is fully cooked and the dish is heated through.
- At this point, you can thicken the cooking liquids by stirring in a cornstarch slurry – 1 tablespoon of cornstarch mixed with 1 ½ tablespoon of cold water. But this is purely optional. It’s only needed if you’ve used frozen bell peppers, which release water into the dish.
- Serve the fajitas in bowls, drizzled with the pan juices, and topped (if you wish) with salsa, guacamole, sour cream, and/or shredded cheddar. You can also spoon them into warm tortillas or serve them in lettuce cups.
Got the room for tortillas in your macronutrients or want a tortilla alternative?
You can use big green leafy vegetables such as lettuce or other greens as a tortilla substitute and scoop the fajita mixture onto those and enjoy. This is a way to keep that calorie count relatively low but add other nutrients to the meal. You could use mission low carb tortillas or another brand of low carb tortilla as well. Remember to add any tortillas or alternatives to the total calories and macronutrients.
Please remember to check ingredients, nutrition labels and such to accurately calculate macronutrient totals and also make sure the ingredients don’t include anything you may be allergic to.