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Zesty Chicken Fajitas in Lettuce

Bright, low-carb chicken fajitas served in crisp lettuce leaves for a quick, healthy meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 red bell pepper stemmed, seeded, and cut into strips
  • 1 white onion peeled, halved, and sliced
  • 3 boneless skinless chicken breasts 6 to 8 ounces each, cut into strips
  • 8 iceberg lettuce leaves large, washed and patted dry
  • non-fat Greek yogurt optional, for topping
  • 1/4 cup cilantro chopped
  • 1/2 cup salsa
  • salt and pepper to taste

Instructions

  • Heat a large sauté pan over medium heat and add the olive oil.
  • Season the chicken strips with salt and pepper, then add them to the hot pan and cook undisturbed for about 2 minutes to brown.
  • Add the red bell pepper strips and sliced white onion to the pan with the chicken.
  • Continue to cook, stirring occasionally, for 6 to 8 minutes more until the chicken is cooked through and golden and the vegetables are tender-crisp.
  • Remove the pan from heat and stir in the chopped cilantro.
  • Spoon portions of the chicken, peppers, and onions into each iceberg lettuce leaf.
  • Top each lettuce fajita with salsa and a dollop of non-fat Greek yogurt if using, then serve immediately.

Equipment

  • large sauté pan
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Spatula or tongs

Notes

  • Use romaine or butter lettuce if iceberg leaves are not available.
  • Trim chicken to even thickness for uniform cooking.
  • Adjust salt and pepper to taste.
  • Chop cilantro finely for even distribution.