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Low Carb Chicken Fajita Recipe

Preparing and cooking this chicken fajita recipe is easy and quick if you have chicken leftovers from your roast dinner or just cooked chicken, even if you don't it will not take long to marinate and cook the chicken. There are 258 calories and 5g of net carbohydrates per serving.




Recipe Nutritional Profile: Diabetes Appropriate, Healthy Weight, Heart Healthy, High Protein, Low Calories, Low Carbs, Low GI, Low Saturated Fat, Low Sodium, Good Source of Vitamin A, Vitamin B-6, Vitamin C, Niacin, Phosphorus and Selenium.

Serves 2:

Preparation time: 1 hour (to marinate the chicken)

Cooking time: 20 min

Chicken Fajita Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
258
Calories from Fat
81
% Daily Value*
Total Fat
9g
14%
Saturated Fat
3g
15%
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
99mg
33%
Sodium
179mg
7%
Total Carbohydrates
7g
2%
Dietary Fiber
2g
8%
Sugars
1g
Protein
36g
72%
Vitamin A    42% Vitamin B6    49%
Vitamin C    70% Niacin    87%
Phosphorus    33% Selenium    39%
Potassium    14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

For the Chicken Fajitas Recipe:

2 x 225g or 1lb. skinless and boneless chicken breast fillets;

1/4 of green bell pepper, sliced;

1/2 small onion, sliced;

2 tbsp. of guacamole;

2 tbsp. of salsa;

2 tbsp. of reduced fat sour cream;

12 baby romaine lettuce leaves.

For the Chicken Fajita Marinade:

1 tbsp. of olive oil;

2 tsp. of English mustard;

juice of 1/2 lime;

2 garlic cloves;

1 tsp. dried oregano;

1 tsp. cajun blend;

1/2 tsp of crushed chillies;

Salt to taste.

Making Fajitas:

  • Mix all the marinade ingredients together in a bowl.
  • Wash and cut the chicken into long strips and place the meat into the marinade and soak for 1 hour at room temperature or overnight in the fridge.
  • Heat 1 tbsp. of olive oil on a high heat in a nonstick frying pan. Throw in the onion and bell pepper and fry them till soft and lightly golden. Transfer the onions and peppers onto a pepper towel to absorb the oil. Keep warm.
  • Put the marinated chicken under a hot grill and cook for 10 min on each side.
  • Lay 6 baby romaine lettuce leaves on each plate and top them up with chicken, guacamole, sour cream, salsa, onion and the bell peppers.

Author: Lana Soko





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