Chicken Fajita Salad

This Chicken Fajita Salad combines juicy, seasoned chicken with fresh vegetables and zesty dressing, making it a satisfying low-carb option. Packed with flavor and nutrition, it's perfect for a quick lunch or dinner.

Ingredients

• 200g chicken breast - sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt - to taste
• Black pepper - to taste
• 1 bell pepper (any color) - sliced
• 1 small red onion - sliced
• 100g romaine lettuce - chopped
• 100g cherry tomatoes - halved
• 50g avocado - diced
• 30g shredded cheese (cheddar or Mexican blend)
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro - chopped

Steps

1. Heat olive oil in a skillet over medium heat.
2. Add the sliced chicken breast and season with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Cook the chicken for about 5-7 minutes, or until it is cooked through and no longer pink, stirring occasionally.
4. Add the sliced bell pepper and red onion to the skillet and sauté for an additional 3-5 minutes until the vegetables are tender.
5. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, diced avocado, and shredded cheese.
6. Once the chicken and vegetables are cooked, let them cool slightly before adding them to the salad bowl.
7. Drizzle lime juice over the salad and sprinkle with fresh cilantro.
8. Toss everything gently to combine and serve immediately.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh vegetables.

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