Low Fat Flavorful Fajita Salad

Savor the vibrant flavors of this Low Fat Flavorful Fajita Salad, a light yet satisfying meal that’s perfect for any time of the year! Juicy, marinated chicken breast, infused with zesty lime, smoky paprika, and aromatic cumin, is seared to perfection and paired with sautéed red and green bell peppers and caramelized onions. Nestled on a bed of fresh mixed greens, halved cherry tomatoes, creamy avocado slices, and a sprinkle of chopped cilantro, this salad is as colorful as it is nutritious. Finished with a dollop of low fat Greek yogurt for a tangy, protein-rich dressing alternative, each bite is a refreshing medley of bold Tex-Mex flavors—with none of the guilt. Ready in just 35 minutes, this low-calorie, high-protein recipe is ideal for meal prep, weeknight dinners, or healthy lunches. Fuel your day with this wholesome, gluten-free, and effortlessly delicious salad!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the chicken marinade. Squeeze the juice from the lime into a small bowl.

Step 2

Add smoked paprika, ground cumin, garlic powder, salt, and black pepper to the lime juice. Mix well to combine.

Step 3

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.

Step 4

While the chicken is marinating, slice the red and green bell peppers into thin strips and slice the onion into rings.

Step 5

Spray a non-stick skillet with olive oil spray and heat it over medium-high heat.

Step 6

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.

Step 7

In the same skillet, add the bell peppers and onions. Stir-fry them for about 5 minutes until they are soft yet slightly crisp.

Step 8

While the peppers are cooking, slice the avocado and halve the cherry tomatoes.

Step 9

To assemble the salad, place mixed salad greens on a serving platter or individual plates.

Step 10

Top the greens with cooked peppers and onions, sliced chicken, avocado, cherry tomatoes, and sprinkle chopped cilantro over the salad.

Step 11

Serve with a side of low fat Greek yogurt for a tangy dressing option.

Nutrition Facts

Serving size	(1584.9g)

Amount per serving	% Daily Value*
Calories	2808.6

Total Fat 272.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 214.6mg	0%
Sodium 2114.6mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 25.3g	0%
Total Sugars 27.6g
Protein 94.6g	0%

Vitamin D 0IU	0%
Calcium 365.7mg	0%
Iron 8.3mg	0%
Potassium 3407.6mg	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: 78.6%

Protein: 12.1%

Carbs: 9.2%