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green bell pepper sliced
yellow mini sweet pepper sliced
orange mini sweet sliced
flank steak, or another type of lean meat sliced thin (can be grilled or left over)
Salt and pepper
Dash of cumin
Dash of paprika
Dash of cayenne pepper
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
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.