Low-Carb Chicken Fajita Skillet
Ready to ditch the carbs but still eat like the spice-loving queen you are? Meet your new skillet BFF—Low-Carb Chicken Fajita Skillet. This sassy little number serves up all the bold flavors without the tortilla guilt spiral. We’re talking juicy vegan “chicken,” sautéed peppers, and smoky seasoning that makes your kitchen smell like a five-star taco truck. Tossed together in one pan, because girl, who has time to wash dishes? It’s quick, colorful, and doesn’t whisper “diet” while you eat it. It says, “I slay cravings and still fit into my jeans.” Bless it.
Low-Carb Chicken Fajita Skillet
A fiery, one-skillet vegan fajita dish packed with seasoned “chicken,” sautéed veggies, and zero tortilla drama. Flavorful, fast, and low-carb fabulous.
Ingredients
- 1 cup vegan chicken strips
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion sliced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- Juice of ½ lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onions and peppers, and sauté until slightly softened, about 5 minutes.
- Toss in vegan chicken strips and stir well.
- Sprinkle smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Cook for another 6–7 minutes until everything is golden and tender.
- Squeeze lime juice over the top and stir.
- Garnish with chopped cilantro and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin C: 42%
- Vitamin A: 20%
- Iron: 15%
- Magnesium: 12%
- Folate: 10%
Additional Notes/Tips to Enhance Flavor
- Add avocado slices if you’re feeling bougie.
- Want more kick? Throw in a diced jalapeño.
- Serve in lettuce cups for handheld sass.
- Drizzle with vegan sour cream if you’re fancy.
- Leftovers make a killer taco salad topper tomorrow.
