📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 330kcal
Ingredients
- 1 lb chicken breast (thighs work for juicier meat)
- 2 tbsp olive oil divided (avocado oil or melted ghee swap well)
- 2 tsp fajita seasoning sugar-free (or 1 tsp each chili powder & smoked paprika, plus a pinch of cumin)
- 1 red 1 yellow, 1 green bell pepper, sliced (sub poblano or mini peppers for extra kick)
- 1/2 medium red onion sliced (omit for lower carbs or use shallot)
- 6 cups chopped romaine or mixed greens
- 1 ripe avocado sliced (swap with guacamole dollops)
- Dressing: 2 Tbsp olive oil juice of 1 lime, 2 Tbsp fresh cilantro minced, 1 small clove garlic minced, pinch of salt & pepper
- Optional: 1 Tbsp plain Greek yogurt for creaminess
Instructions
- Season: Pat chicken strips dry, toss with 1 Tbsp olive oil and fajita seasoning until evenly coated.
- Grill / Sear: Preheat grill or cast-iron skillet to medium-high. Cook chicken 3-4 min per side, adding bell peppers & onion for the last 4-5 min until charred yet crisp-tender.
- Rest & Slice: Transfer chicken to a board; rest 3 min, then slice into bite-size strips.
- Blend Dressing: Whisk dressing ingredients in a small bowl (or shake in a jar).
- Assemble Bowl: Layer greens, grilled veggies, avocado, and chicken in four bowls. Drizzle with lime-cilantro dressing just before serving.
Nutrition
Serving: 1serving | Calories: 330kcal | Protein: 33g | Fat: 19g
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About This Dish
Smoky, char-marked chicken strips meet a rainbow of sautéed bell peppers and creamy avocado over a bed of crisp romaine. A bright lime-cilantro dressing ties every bite together with zesty freshness.
Health Benefits
- Grilled chicken provides lean protein without any added carbs.
- Avocado and olive oil supply the fat that makes this bowl satisfying.