On top of crisp mixed greens are tender chicken fajita strips, which are keto-friendly and taste great. There is also creamy avocado, cheddar cheese, and a tangy sour cream dressing.
Ingredients: 2 chicken breasts, sliced. 2 tbsp olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 2 cloves garlic, minced. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 4 cups mixed greens. 1 avocado, diced. 1/4 cup shredded cheddar cheese. 1/4 cup sour cream. 1 lime, cut into wedges.
Instructions: Put 1 tablespoon of olive oil in a pan and heat it over medium-high heat. After you add the chicken slices, cook for about 5 to 6 minutes on each side, until they are browned and fully cooked. Take it out of the pan and set it aside. Add the rest of the olive oil to the same pan and cook the bell peppers, onion, and garlic for about 5 minutes, until they are soft. Stir the vegetables around in the chili powder, cumin, paprika, salt, and pepper as you add them to the pan. Put the chicken back in the pan and mix everything together until it's hot. Spread mixed greens out on plates. Then, add the chicken fajita mixture, diced avocado, and shredded cheddar cheese on top. Serve with lime wedges on the side and sour cream on top.
