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Keto chicken fajita bowl

Monday, October 07, 2019
Total time
35 minutes
Preparation time
15 minutes

Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it's keto AND amazingly delicious! Feast or fiesta? You decide.

or1 cup shredded of lettuce, cos or romaine, raw (47 g)
or1/4 cup of coriander (cilantro) leaves, raw (4 g)
or1/2 cup chopped of onions, yellow, sauteed (44 g)
or1 cup (chopped) of peppers, sweet, green, sauteed (115 g)
or1/2 cup, sliced of avocados, raw, all commercial varieties (73 g)
or3 oz of chicken, skin (drumsticks and thighs), with added solution, cooked, roasted (85 g)
or1 tbsp of butter, salted (14 g)
or1/4 cup (shredded) of cheese, Mexican blend (28 g)
or1 tsp of seasoning mix, dry, taco, original (3 g)
Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
Slice onion and pepper fairly thin.
On a separate cutting board, cut the chicken into thin strips.
Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning.
Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.
***Tip!*** A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.
Nutritional information
Per 100 gPer serving (413 g)% DRI
Energy215 kcal890 kcal44 %
Fat20 g82 g126 %
Fatty acids, total saturated6 g25 g126 %
Cholesterol46 mg188 mg63 %
Sodium155 mg640 mg27 %
Carbohydrate4 g18 g6 %
Sugars1 g4 gremove
Fiber2 g9 g37 %
Protein7 g28 gremove