96. Ketogenic Chicken Fajitas with Roasted Vegetables and Guacamole
Prepare to ignite your taste buds with a culinary masterpiece that combines the exotic flavors of Mexico with the healthy principles of the ketogenic diet: Ketogenic Chicken Fajitas with Roasted Vegetables and Guacamole. This epicurean delight is a symphony of savory chicken, roasted vegetables, and creamy guacamole, all wrapped in warm, soft tortillas. Brace yourself for a fiesta of flavors that’s not only satisfying but also nourishes your body.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup red bell pepper, sliced into thin strips
- 1/2 cup green bell pepper, sliced into thin strips
- 1/2 cup onion, sliced into thin strips
- 1/2 cup zucchini, sliced into thin strips
- 1/2 cup mushrooms, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
For the Guacamole:
- 2 ripe avocados, mashed
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large bowl, combine the chicken, olive oil, chili powder, cumin, salt, and pepper. Toss to coat.
- Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the bell peppers, onion, zucchini, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Return the chicken to the skillet and stir to combine with the vegetables. Cook for an additional minute or two, until heated through.
- To make the guacamole, combine all of the ingredients in a bowl and mash until smooth. Season with salt and pepper to taste.
- Serve the chicken fajitas with the guacamole, salsa, sour cream, and tortillas. Garnish with cilantro and lime wedges.
