CHICKEN
FAJITAS
This is an awesome recipe – the chicken
is so flavorful. Lovely served with
guacamole, grated cheese, homemade salsa or store-bought salsa and sour cream. You can serve these in low-carb tortillas, however, I don't think you will miss them.
11/2 lbs chicken breasts (0.68 kg)
Chicken
Marinade:
2
tbsp olive oil (30 mL)
2
tbsp lemon juice (30 mL)
11/2
tsp salt (7 mL)
11/2 tsp oregano (7 mL)
11/2 tsp cumin (7 mL)
1
tsp garlic powder (5 mL)
1/2 tsp chili powder (2 mL)
1/2 tsp paprika (2 mL)
3
tbsp bacon fat, divided (45 ml)
1/2 cup sliced onion (125 mL)
1/2 medium red pepper
1/2 medium green, OR orange pepper
Cut chicken into thin, short strips. In medium bowl, combine olive oil, lemon
juice, salt, oregano, cumin, garlic powder, chili powder and paprika. Add chicken strips and refrigerate 1 to 4
hours.
In nonstick pan, in 1 tbsp (15 mL) bacon fat over
medium heat, cook onions, red and green, OR orange peppers until
tender-crisp. Set aside. Add 2 tbsp (30 mL) bacon fat to pan and over
medium heat, cook chicken strips 6 minutes, or until no longer pink inside. Return pepper mixture to pan and heat
through.
Serve chicken fajitas with grated cheese, guacamole, salsa and sour cream. These can be served in
low-carb tortillas, if desired, however, I don’t think you will miss them.
Yield:
4 servings
1
serving
278.2
calories
40.4
g protein
9.4
g fat
5.7
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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