Keto chicken fajita bowl

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Butter

  Unsalted

  6 tbsp or 85g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Seasoning mix, dry, sazon, coriander & annatto

  6 tsp or 24g

• Onions

  Raw

  ½ medium or 55g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Mexican cheese

  Queso anejo

  5 oz or 142g

• Low in Carbs Tortillas (8"), Green Onion

  Tumaro's

  1 tortilla or 40g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

Directions

1. 1 Prepare the toppings: Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Grate the cheese if not pre-shredded. Set aside.
2. 2 Slice onion and pepper fairly thin.
3. 3 On a separate cutting board, cut the chicken into thin strips.
4. 4 Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning.
5. 5 Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
6. 6 Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.
7. Recipe by: Anne Aobadia (source: https://www.dietdoctor.com/recipes/keto-chicken-fajita-bowl)

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