Fajitas are my go-to low carb restaurant entree. It’s easy to cut carbs out of this dish just by eating it straight off the sizzling skillet with no tortilla. On the nights when I don’t feel like dining out, I make these DELICIOUS fajitas that are just as good as, if not better than, my favorite restaurant.
4 small uncooked chicken breasts, sliced
1 tablespoon olive oil
dash of garlic powder
Fajita Skillet Sauce (I used the generic brand from my local grocer that only 4g carbs per serving.)
1 green bell pepper
1 red bell pepper
1/2 white onion
1 cup shredded cheddar cheese
1 tablespoon lime juice
Preheat oven to 350. In a large skillet, cook chicken until done. In a separate skillet olive oil, garlic powder, peppers, and onions. Cook until the onions are slightly browned. Dump all of this delicious goodness (including the chicken) into a casserole dish, pour the fajita sauce on top, stir it all together, then sprinkle it with cheese. Bake for 15 minutes. Top with lime juice! It’s easy to dress up this dish with some avocado, olives, cilantro, and sour cream as sides!
Perks of this meal: great as leftovers, also a great meal to freeze and eat later. Yumm-o.