Low-Carb Chicken Fajita Bowls (Print Version)
# Ingredients:
01 -
4 skinless chicken thighs
02 -
2 tsp lemon juice
03 -
1 red bell pepper
04 -
1 yellow bell pepper
05 -
1 green bell pepper
06 -
1 large onion
07 -
2 tbsp olive oil
08 -
2 cloves of garlic, crushed
09 -
4 cups Brussel sprouts, fresh or frozen
→ Seasoning
10 -
2 tsp chili powder
11 -
1 tsp paprika
12 -
1/2 tsp cumin powder
13 -
Black pepper and salt to taste
# Instructions:
01 -
In a small bowl, combine the chili powder, paprika, cumin powder, black pepper, and salt. Mix well and set aside.
02 -
Cut the chicken thighs into thin strips. In a bowl, toss the chicken with half of the prepared seasoning mix, crushed garlic, lemon juice, and a dash of salt.
03 -
Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken strips and cook for about 10 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned.
04 -
Remove the chicken from the pan and set aside. In the same pan, add the sliced onions and bell peppers along with the remaining seasoning mix. Stir fry for about 5 minutes until the vegetables are slightly softened but still crisp.
05 -
Preheat the oven to a 390°F (200°C). Spread the Brussels sprouts in a single layer on a baking sheet. Lightly spray with olive oil and season with salt and black pepper. Roast in the preheated oven for 20 minutes until tender and slightly caramelized.
06 -
Divide the cooked chicken, sautéed bell peppers and onions, and roasted Brussels sprouts between two meal prep containers. Allow to cool before sealing and storing in the refrigerator.
# Notes:
01 -
These meal prep bowls are low-carb, high-protein, and perfect for busy days.
02 -
The bowls will stay fresh in the refrigerator for up to 4 days.
03 -
You can substitute chicken breasts for the chicken thighs if preferred.