Lose Weight Low Carb Diet Recipes Chicken Fajita Recipe

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

Per 1 Serving

Amount Per Serving

Calories

258

Calories from Fat

% Daily Value^*

Total Fat

14%

Saturated Fat

15%

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

99mg

33%

Sodium

179mg

Total Carbohydrates

Dietary Fiber

Sugars

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?

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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