Low Carb Flavorful Fajita Salad

Savor the bold, zesty flavors of this Low Carb Flavorful Fajita Salad—a protein-packed, veggie-filled delight perfect for a healthy weeknight dinner or a vibrant meal prep option. This salad features tender, marinated strips of chicken breast infused with lime, chili powder, and smoked paprika, paired with sautéed bell peppers and onions for a smoky, charred finish. Served on a crisp bed of romaine lettuce and topped with creamy avocado slices and fresh cilantro, this dish is as nutritious as it is delicious. Ready in just 30 minutes and completely gluten-free, this fajita salad delivers all the classic Tex-Mex flavors you love while keeping it low-carb and keto-friendly. Perfectly refreshing with a final squeeze of lime, this wholesome dish is a flavor explosion you'll want to make again and again!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the chicken is marinating, prepare the vegetables. Slice the red bell pepper, yellow bell pepper, and red onion into thin strips.

Step 4

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.

Step 5

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.

Step 6

In a large serving bowl, arrange the romaine lettuce as the base of your salad.

Step 7

Top the lettuce with the cooked chicken and vegetable mixture.

Step 8

Slice the avocado and spread it over the salad along with chopped cilantro for garnish.

Step 9

Squeeze the juice of the remaining lime over the salad just before serving for an added tangy flavor.

Step 10

Serve immediately and enjoy your Low Carb Flavorful Fajita Salad!

Nutrition Facts

Serving size	(1366.6g)

Amount per serving	% Daily Value*
Calories	1555.4

Total Fat 84.2g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 9.3g
Cholesterol 430mg	0%
Sodium 4120.4mg	0%
Total Carbohydrate 64.1g	0%
Dietary Fiber 23.8g	0%
Total Sugars 13.7g
Protein 151.3g	0%

Vitamin D 0IU	0%
Calcium 252.3mg	0%
Iron 9.4mg	0%
Potassium 3518.2mg	0%

*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.

Source of Calories

Fat: 46.8%

Protein: 37.4%

Carbs: 15.8%