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Chicken Fajita Bowl - Low Cal

Course Main Meals
Keyword Low Cal
Protein Poultry
Meal Plan Category Week 4
Calorie MM 299-400
Net Carb MM 11-20
Servings 1 serving
Calories 320kcal

Ingredients

  • 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 *

Instructions

  • 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.

Notes

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

Nutrition

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