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Fajita Meat

Course: Main Course
Cuisine: American, Mexican
Servings: 5
Calories: 221kcal
Author: Tessa Ludwig


  • Large Skillet


  • 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


  • 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.


Calories: 221kcal