Keto Chicken Fajita Salad
Active Time (minutes)
15
Total Time (minutes)
35 min
Servings
1
Net Carbs (grams)
7.5
Ingredient List
The Salad
150g boneless chicken thighs
50 g (280 ml) Romaine lettuce, sliced
30 g cherry tomatoes
1/2 (80g) avocado, diced
1 tablespoon fresh cilantro, chopped
30g yellow onion, sliced
30g green bell pepper, sliced
14g butter
salt and ground black pepper
20g cheddar cheese, shredded
The Seasoning (makes 4 tablespoons, we only need 1 tablespoon for this recipe)
1 teaspoon chili powder (optional).
1g chili flakes (optional)
1 teaspoon paprika powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1g dried oregano
1g ground black pepper
pinch of ground cinnamon
pinch of ground cloves
1 teaspoon sea salt
Preparation Steps
Add all seasoning ingredients to a bowl and stir until thoroughly blended. We will be using only 1 tablespoon for this recipe. Store the rest in a dark, dry place.
Tear the lettuce, chop the tomatoes, dice the avocados, and clean and chop the cilantro. Set aside.
Slice the onion and pepper fairly thin.
On a separate cutting board, cut the chicken into thin strips.
In a large skillet, fry the chicken in butter over medium-high heat. Season with salt and pepper to taste. When the chicken is almost cooked through, add the onion, pepper, and 1 tablespoon of the seasoning mix.
Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened slightly.
Place the lettuce in a bowl and add the chicken mixture. Top with shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro.