Fajita Meat
Equipment
Large Skillet
Ingredients
- 1 TBS olive oil
- 1/2 green bell pepper sliced
- 1/2 onion sliced
- 2 yellow mini sweet pepper sliced
- 2 orange mini sweet sliced
- 2 lbs cooked chicken flank steak, or another type of lean meat sliced thin (can be grilled or left over)
- Salt and pepper
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Dash of cumin
- Dash of paprika
- Dash of cayenne pepper
Instructions
- Heat olive oil in large skillet on medium heat.
- Add in all sliced vegetables, sauté for 4-5 min.
- Add sliced meat and season.
- Let sauté for additional 4 minutes so flavors all cook together.
- Can be served with low-carb tortilla shells or over Spanish cauliflower rice.
- Serve with favorite toppings
Notes
This recipe makes 5- 6.4 oz servings. Macronutrients are broken down using chicken. Calories per serving: 221; Fat per serving: 5g; Carbs per serving: 4g; Protein per serving: 41g.
Nutrition
Calories: 221kcal
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Spanish Cauliflower Rice
Equipment
Skillet
Ingredients
- 1 TBS olive oil
- 1/8-1/4 onion diced
- 2 garlic cloves diced
- 1 TBS tomato paste
- 2-12 oz pkgs cauliflower rice about 4 cups
- 1/2 tsp chili powder
- Dash of cumin
- Sea salt to taste
Instructions
- Heat olive oil in large skillet on medium heat. Add in onion and garlic cloves, sauteing for 3-4 minutes. Stir in tomato paste, riced cauliflower, and seasonings. Cook for 6 minutes only stirring 1 time. DO NOT over cook. Cauliflower will become mushy if over cooked. Serve in bowls topped with fajita meat and favorite toppings.
Notes
This makes about 5-3/4 cup servings. Calories per serving: 64; Fat per serving: 3g; Carbs per serving: 8g; Protein per serving: 3g
Nutrition
Calories: 64kcal
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