I made these fajita’s after going to a local Mexican restaurant. I could not believe how full I got from a plate of chicken and veggies, or how good it could taste. I was never much for trying new things, in fact my kids get mad at me because I always go to the same restaurant’s and get the same thing. While out with a friend who started doing low carb with me, she told me about their fajita’s. Not being a big onion fan I was hesitant but I tried it…and wow! Paired with the right guacamole (yes I have a video for that) Pico de gallo, sour cream, cheese and lettuce, well you have a meal that taste amazing, is low carb and fills you up.
1/2 C. Cilantro
2 cloves garlic / 1 TBS minced
1 tsp chili powder
1 tsp ground coriander
1/2 twp cumin
1/4 tsp Cajun seasoning
Zest and juice of one lime
2 TBSP oil (optional)
2 lbs chicken
Combine everything and mix well. Marinade in refrigerator for a minimum of 10 minutes up to 24 hours.
Cook chicken on HOT grill or pan till done. Cooking times will vary.
2 Red peppers
2 Yellow peppers
1 green pepper
2 (small) yellow onions about 1 cup
Spray grill with oil, I used coconut oil and cook on HOT grill (mine was set at 400 degrees) until the veggies are cooked to your liking. I cooked mine about 8 minutes.
Amount Per Serving
calories 149 Total Fat 2 g 4 %, Saturated Fat 0 g 0 %, Monounsaturated Fat 0 g,
Polyunsaturated Fat 1 g, Trans Fat 0 g, Cholesterol 45 mg 15 %, Sodium 210 mg 9 %,
Potassium 239 mg 7 %, Total Carbohydrate 8 g 3 %, Dietary Fiber 2 g 8 %, Sugars 2 g,
Protein 23 g 46 %, Vitamin A 24 %, Vitamin C 239 %, Calcium 2 %, Iron 6 %
This recipe has been changed a bit but I got it from The Frugal Chef