Macros (per serving, approx.)
- Protein: 45–50g
- Net Carbs: 8–10g
- Calories: ~380
- Fat: ~16g
Inspired by low-carb fajita and fiesta chicken recipes.
Ingredients (Serves 4)
Chicken
- 700g boneless skinless chicken breast, sliced
- 1 tbsp olive oil
- Juice of 1 lime
- 3 garlic cloves, minced
Fiesta Seasoning
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Pinch cayenne (optional)
Veggies
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 cup cauliflower rice
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
Optional Toppings
- ½ cup low-fat shredded cheddar
- Greek yogurt instead of sour cream
- Jalapeños
- Avocado slices
Instructions
1. Marinate the Chicken
Mix lime juice, olive oil, garlic, and all seasoning spices.
Add chicken and coat well. Let sit:
- minimum: 15 minutes
- best flavor: 2 hours
2. Cook the Chicken
Heat a large skillet over medium-high heat.
Cook chicken for about:
- 5–6 minutes per side
until browned and fully cooked.
Remove and set aside.
3. Cook the Veggies
In the same pan:
- sauté onions and peppers for 4–5 minutes
- add cauliflower rice and tomatoes
- cook another 3–4 minutes
This keeps the dish low carb while still giving “fiesta bowl” texture.
4. Combine
Return chicken to the skillet.
Mix everything together and cook 1–2 more minutes.
Top with:
- cheese
- cilantro
- jalapeños
- Greek yogurt
Meal Prep Version
Store in containers with:
- extra cauliflower rice
- shredded lettuce
- salsa
Keeps well for 4 days in the fridge.
Extra High-Protein Upgrade
Add one of these:
- extra chicken breast
- low-fat cottage cheese
- black soy beans (lower carb than regular beans)
