Tired of the same old salad? Spice it up with our colorful Mexican Fajita Bowl! Tender chicken, sautéed peppers and onions, drizzled with lime vinaigrette!
Course: Entrée
Cuisine: Keto, Mexican
Servings: 2
Ingredients
1headromaine lettucechopped
DRESSING:
3T.olive oil
3T.lime juice
1tsp.brown sugar
1tsp.chili flakes
1tsp.salt
SEASONING:
1tsp.chili powder
1tsp.cumin
1tsp.garlic powder
1tsp.salt
CHICKEN FAJITAS:
2T.vegetable oil
1boneless, skinless chicken breast
1med.onionthinly sliced
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
1avocadosliced & drizzled with lemon juice
Instructions
Place chopped romaine lettuce into a large bowl; set aside.
DRESSING: In a small jar, combine olive oil, lime juice, brown sugar, chili flakes, and 1 teaspoon salt: Place the lid on tightly, shake until well combined; set aside.
SEASONING: In a small bowl, combine chili powder, cumin, garlic powder and 1 teaspoon salt; set aside.
CHICKEN FAJITAS: Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken breast on one side of the pan, and the onions and peppers on the other side; sprinkle seasoning overall.
Sauté the onions and peppers for 4-5 minutes, stirring constantly. Flip the chicken, and cook for another 5 minutes, until the chicken is cooked through and vegetables are tender. Remove pan from heat.
Thinly slice the chicken into strips. Place chicken strips, onions, and peppers on top of the salad greens. Slice avocado and add to salad.
Toss everything together, serve immediately drizzled with dressing.