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    Phase 3 hCG Diet Food: Chicken Fajita Bowl - Week 4 P3tolife | 320 cal | 36g protein | 11g fat | 14g net carbs - Low Cal

    Everyone gets 3 free recipes from the P3tolife program! Just scroll down to see it. Enjoy this one.
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    P3tolife Program Testimonial

    ="Off hcg but Did not gain weight with the recipes"

    Hi Rayzel. So sweet of you to check in on me! I have tried a few of the recipes and just love all that I have tried. I am going to be doing another course of hCG (3rd) so I need to be more mindful of what I am eating - you know the drill! So I am back on my eating plan but still love looking at all those yummy recipes that are in my very near future. While I was off the hCG, I did try the creamy lemon chicken with cauliflower, chicken poppers, the chia pudding (which is soo good) and the egg cups. All so good and satisfying. I did not gain weight while I was off hCG and ate these - I did gain 3 lbs. of muscle - not such a bad thing, I would say.

    Thanks for checking in and keep up the good work - to all HCGers out there you are our Guardian Angel!



    Chicken Fajita Bowl - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 4
    Course: Poultry
    Recipe: Main Meals
    Servings: 1 serving
    Calorie: 320kcal
    Net Carb: 14g


    • 2 cups romaine lettuce shredded
    • 5 oz chicken breast butterflied
    • 1/4 cup red onion finely chopped
    • 1/3 cup bell pepper thinly sliced
    • 1/3 cup tomato diced
    • 1/4 cup avocado diced
    • 1 tbsp cilantro minced
    • 1/2 tsp cumin
    • 1/8 tsp sea salt
    • 1/8 tsp smoked paprika

    For Dressing

    • 2 tbsp non-fat, plain Greek yogurt
    • 2 tbsp lime juice
    • 1/2 tsp chipotle powder *


    • IN a small bowl, stir together onion, tomato and cilantro. Stir to combine.
    • PREPARE dressing by stirring together Greek yogurt, lime juice and chipotle powder.
    • ASSEMBLE shredded lettuce, bell pepper, avocado and tomato mixture in a salad bowl.
    • HEAT a grill pan over medium heat and spray liberally with olive oil cooking spray. Use hands to rub chicken with cumin, paprika and sea salt. Place chicken onto pan and cook 6-7 minutes. Flip and cook an additional 6 minutes. Set chicken on a cutting board and cool 3 minutes. Thinly slice chicken and place onto salad. Pour dressing over salad and stir to coat.


    *If you like less spicy like I do, I’d use only ¼ tsp


    Calories: 320kcal | Carbohydrates: 18g | Protein: 36g | Fat: 11g | Fiber: 4g | Net Carbs: 14g