Low Carb Flavorful Fajita Salad
Looking for a vibrant, nutritious meal that's packed with bold flavors and perfect for a low-carb lifestyle? This Low Carb Flavorful Fajita Salad delivers all the smoky, zesty goodness of classic fajitas in a guilt-free, refreshing salad form! Tender marinated chicken breast and sautéed bell peppers are layered over crisp romaine lettuce and topped with creamy avocado and fresh cilantro for a deliciously satisfying combination. Seasoned with chili powder, smoked paprika, and lime juice, this salad is bursting with Tex-Mex-inspired flair while staying light and healthy. Ready in just 30 minutes, it's perfect for busy weeknights or impressing guests. Keto-friendly, gluten-free, and brimming with nutrients, this wholesome fajita salad is your new go-to for healthy comfort food that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 tablespoons olive oil
- 2 units lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit red bell pepper
- 1 unit yellow bell pepper
- 1 unit small red onion
- 4 cups romaine lettuce
- 1 unit avocado
- 0.5 cup cilantro
Instructions
Begin by preparing the chicken marinade. In a small bowl, mix the juice of one lime, 2 tablespoons of olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
Slice the chicken breast into thin strips. Place the chicken in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal or cover and marinate in the refrigerator for at least 15 minutes or up to 2 hours for deeper flavor.
While the chicken is marinating, prepare the vegetables. Slice the red bell pepper, yellow bell pepper, and red onion into thin strips.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes or until the vegetables are tender and slightly charred. Remove from the skillet and set aside.
Using the same skillet, add the marinated chicken strips. Cook over medium-high heat for about 7-10 minutes or until the chicken is fully cooked and no longer pink inside. Return the sautéed vegetables to the skillet, mix well, and remove from heat.
In a large serving bowl, arrange the romaine lettuce as the base of your salad.
Top the lettuce with the cooked chicken and vegetable mixture.
Slice the avocado and spread it over the salad along with chopped cilantro for garnish.
Squeeze the juice of the remaining lime over the salad just before serving for an added tangy flavor.
Serve immediately and enjoy your Low Carb Flavorful Fajita Salad!
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 13.7 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
