Low Fat Flavorful Fajita Salad
Transform your weeknight dinner routine with this vibrant and guilt-free Low Fat Flavorful Fajita Salad! Packed with perfectly marinated chicken breast, smoky grilled bell peppers and onions, and a colorful medley of fresh toppings like creamy avocado, juicy cherry tomatoes, and chopped cilantro, this salad delivers bold Tex-Mex flavors without the excess calories. The marinade combines zesty lime juice, smoked paprika, cumin, and garlic powder for an irresistible depth of flavor, while a dollop of low-fat Greek yogurt makes for a tangy, healthy dressing alternative. Ready in just 35 minutes, this protein-packed fajita salad showcases a harmony of spice, crunch, and creaminess, making it a nutritious and satisfying option for lunch or dinner. Perfect for healthy eating, meal prep, or gluten-free diets, this fajita-inspired salad is a feast for the senses.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 whole lime
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium onion
- 1 bottle olive oil spray
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 whole avocado
- 0.25 cup cilantro
- 0.5 cup low fat Greek yogurt
Instructions
Begin by preparing the chicken marinade. Squeeze the juice from the lime into a small bowl.
Add smoked paprika, ground cumin, garlic powder, salt, and black pepper to the lime juice. Mix well to combine.
Place the chicken breasts in a shallow dish or resealable plastic bag, pour the marinade over the chicken, and ensure the chicken is well coated. Let it sit for at least 15 minutes.
While the chicken is marinating, slice the red and green bell peppers into thin strips and slice the onion into rings.
Spray a non-stick skillet with olive oil spray and heat it over medium-high heat.
Once hot, add the marinated chicken breasts to the skillet and cook for about 5-6 minutes on each side or until they are cooked through and have a nice char, remove from the skillet.
In the same skillet, add the bell peppers and onions. Stir-fry them for about 5 minutes until they are soft yet slightly crisp.
While the peppers are cooking, slice the avocado and halve the cherry tomatoes.
To assemble the salad, place mixed salad greens on a serving platter or individual plates.
Top the greens with cooked peppers and onions, sliced chicken, avocado, cherry tomatoes, and sprinkle chopped cilantro over the salad.
Serve with a side of low fat Greek yogurt for a tangy dressing option.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 27.6 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 366 mg | 28% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3408 mg | 73% | |
*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.
