Low-Carb Fajita Salad



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Low-Carb Fajita Salad

This keto Fajita Salad is packed with fiber, flavor, and spice! I’m obsessed with the dairy-free cilantro vinaigrette that acts as the salad dressing and as the marinade for the chicken thighs.

Along with the grilled chicken we’ve got grilled peppers, onions, avocado, jalapeños, and the lettuce of course. You could also swap out the chicken for flank steak (yum!), or even shrimp!

The cooked marinated chicken can be stored in the fridge for four days which makes this healthy low-carb salad ideal for meal prep and lunchboxes — it will only take a few minutes to prepare this nutritious keto salad.

Hands-on Overall

Nutritional values (per serving)

8.3 grams
10.5 grams
26.3 grams
41 grams
9.8 grams
533 calories

Total Carbs 18.8 grams
Fiber 10.5 grams
Net Carbs 8.3 grams
Protein 26.3 grams
Fat 41 grams
of which Saturated 9.8 grams
Calories 533 kcal
Magnesium 80 mg (20% RDA)
Potassium 1,190 mg (60% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (21%), fat (72%)

Ingredients (makes 4 servings)

Marinade:
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
  • 1/3 cup lime juice (80 ml/ 2.7 oz)
  • 1/4 cup cilantro leaves
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 tsp sea salt
Fajitas:
  • 450 g boneless, skinless, chicken thighs (1 lb)
  • 1 large red bell pepper, sliced (210 g/ 7.4 oz)
  • 1/2 medium red or white onion, sliced (50 g/ 1.8 oz)
  • 2 tbsp ghee or butter (28 g/ 1 oz)
  • 2 heads Romaine lettuce or any green lettuce (400 g/ 14.1 oz)
  • 2 large avocados, diced or sliced (400 g/ 14.1 oz)
  • 2 jalapeños, sliced (28 g/ 1 oz)

Instructions

  1. Combine the marinade ingredients together in a blender and blend until smooth.
  2. Add half to a container with the chicken and marinate in the refrigerator for at least one hour.
    Reserve the rest for the dressing.
    Low-Carb Fajita Salad
  3. Heat a large skillet over high heat, cook the chicken for 5-7 minutes per side until slightly charred and cooked through.
    Remove, slice and set aside.
  4. Add the ghee to the skillet and add in the pepper and onion. Cook for 4-5 minutes until soft.
    Low-Carb Fajita Salad
  5. To assemble, top the lettuce with the chicken, peppers, onion, avocado, and jalapeños. Top with dressing.
    Low-Carb Fajita Salad
  6. Serve immediately, or store in the fridge for up to a day. The marinated and cooked chicken can be stored in the fridge for up to 4 days.
    Low-Carb Fajita Salad

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