Grilled Chicken Fajitas-Low Carb
Make this Low carb fajitas addition to your summer menu.
Ingredients
| Chicken breast | 1 1/2 Pound | |
| For sauce | ||
| Olive oil | 6 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Garlic | 3 Clove (15 gm) , minced | |
| Worcestershire | 2 Teaspoon | |
| Ancho chili | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Liquid smoke | 1/2 Teaspoon | |
| Smoked paprika | 1 Teaspoon | |
| Ground black pepper | To Taste | |
| Salt | To Taste | |
| For veggies | ||
| Onion | 3 Small , sliced | |
| Red bell pepper | 1 , sliced | |
| Yellow bell pepper | 2 , sliced |
Directions
GETTING READY
1. In a large bowl, mix together olive oil, lime juice, garlic, Worcestershire, ancho chili, cumin, liquid smoke, smoked paprika, ground black pepper and salt. Reserve 2 tbsp. marinade for the veggies.
2. Into the marinade add in the chicken breast and cover the bowl with saran wrap. Refrigerate for 2 hrs. to overnight.
3. In another bowl, place all the veggies and reserved marinade. Mix well and set aside.
MAKING
4. Take out the chicken and place over the grill. Let it cook from both sides until done. Take off the chicken and set aside in a plate.
5. Into the same griddle place the veggies and grill until done.
SERVING
6. Slice the chicken and serve with low carb tortillas.
Recipe Summary
Nutrition Facts
Serving size
Calories 374Calories from Fat 179
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 193 mg8.04%
Total Carbohydrates 15 g5%
Dietary Fiber 2 g8%
Sugars 4 g
Protein 34 g68%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
