THE LOW CARB FAJITA BOWL
Mmmmm…anything fajita inspired makes my stomach say yes, please! I love fajitas, tacos, burritos, quesadillas. Oh yea, and I also love chips and salsa. I think I mentioned in a blog post recently that I love food. I love good food and I love great tasting food. So my mission has become to make some of my favorite food in a healthier version.
I am pretty carbohydrate sensitive. My body doesn’t process carbs all that well so for me, a high carb meal makes me want to take a nap. I crash…and burn basically. Because of my carbohydrate sensitivity, I try to get my carbs in early in the day when I’m more active and/or right after a workout. So I came up with this low carb fajita bowl one evening for dinner because I was craving fajitas but I honestly didn’t want to go to a Mexican restaurant to get them. Endless chips and salsa and beans and rice would be calling my name and I might not be able to resist. Making this dish at home seemed much more doable and safe. Plus, I didn’t want all of the carbs, oils and extra calories.
I’m also a fan of meals I can make ahead so I have a few for lunch or dinner in the days to come. Most of our retreat guests ask for make ahead meals to save time and make their lives a little easier. Whether you’re trying to lose weight or just want healthy meals at your disposal, this fajita bowl is a great option. Being prepared is half of the battle so anything that’s delicious, healthy and easy to meal prep is a huge win!
FAJITA BOWL INGREDIENTS
Serves 2 – 4 (depending on how large you want your fajita bowl)
The great thing about this low carb fajita bowl is that you can customize to your preferences. I’ve offered some options below.
1 lb chicken breast (beef or shrimp would work well too)
4 cups tri color bell peppers, cut into thin strips
2 cups zucchini, cut into 3 inch long strips and approx 1/2 inch wide
1 cup onion, sliced into thin strips
2 ripe avocados
Pico de Gallo or salsa of your choice
1 packet taco seasoning
salt (to taste)
pepper (to taste)
1 tbsp butter or oil
HOW TO MAKE A LOW CARB FAJITA BOWL
Wash and dry bell peppers, zucchini and onion.
Cut or slice bell peppers, zucchini and onion.
Place pico de gallo or salsa in a small serving dish and place in refrigerator until ready to use.
Pat dry chicken breasts and season with salt and pepper on both sides. Season chicken with 3/4 of the seasoning in the taco packet.
Add butter to skillet or grill pan and add chicken breast.
Brown or grill until chicken is browned and cooked through on each side. Set chicken aside to rest on a cutting board.
Add cut and sliced vegetables to the pan that the chicken was cooked in. Sauté vegetables in skillet or grill pan and add the remaining taco seasoning. Continue cooking until soft.
Take pan off heat and let vegetables rest until ready to serve.
In a bowl, scoop out the avocado and mash until soft and creamy. Add salt and pepper to taste to make fresh guacamole.
Slice chicken into strips.
Construct Your Bowls: Serve your low carb fajita bowls! Add sautéed vegetables to each bowl with sliced grilled chicken on top. Top with (or add on the side) guacamole and salsa. Enjoy!
Additional Toppings: Roasted pumpkin seeds, sour cream, plain greek yogurt (as a sour cream substitute), cheese, jalapeño peppers, black beans are just a few ideas. Cilantro lime cauliflower rice would be a great addition to add a little more substance. You could spice yours up with hot sauce or change the vegetables for a totally different taste profile. Get creative and enjoy your healthy food!
If you make this recipe, let me know how it turns out for you! If you have any questions, feel free to leave them in the comment section below. For more recipes, check the suggested posts below. If you need personalized help with meal planning, check out our Health & Wellness coaching for in person and online coaching. If you’re looking to get a total reset, join us for a weight loss retreat to jumpstart your healthy eating habits and fitness routine.
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