A delicious low-carb way to get your fajita fix. Spiralised courgettes topped with fajita-spiced chicken strips, onions and peppers, then finished with avocado, fresh coriander and a drizzle of Greek yoghurt for a light and tasty meal.
Per serving: 501kcals, 25.8g fat (4g saturated), 25.5g carbs, 10.6g sugars, 44.9g protein, 6.4g fibre, 1.53g sodium
|2 chicken fillets, sliced|
|2 tbsp rapeseed oil|
|2 tbsp fajita spice|
|1 red pepper, deseeded and sliced|
|1 green pepper, deseeded and sliced|
|1 onion, sliced|
|Salt and black pepper|
|Lime juice, to taste|
|Sour cream or Greek yoghurt|
|Fresh coriander, chopped|
- Place the chicken to a large sealable bag and add half of the olive oil, the fajita spice and some salt and pepper. Seal the bag and set aside to marinate for 30 minutes.
- Heat the remaining oil in a large pan over a medium-high heat. Cook the peppers and onion for 5-6 minutes until just slightly tender, stirring occasionally. Transfer to a bowl and keep warm.
- Add the chicken to the same pan over a medium-high heat. Cook the first side for five minutes, then flip over and cook for another 3-4 minutes or until completely cooked throughout.
- Return the peppers and onions to the pan, add the courgetti and toss together using tongs until heated through. Season to taste, squeeze over some lime juice and divide between two serving bowls. Top with sliced avocado, sour cream or Greek yoghurt and some fresh coriander.