Mexican Chicken Fajita Bowl with Zucchini Ribbons (Low-Carb)

Ingredients

• 450 g Chicken breast, sliced
• 4 Zucchini, spiralized into ribbons
• 2 medium Bell peppers, sliced
• 1 small Yellow onion, sliced
• 2 tbsp Olive oil
• 2 tbsp Lime juice
• 1.5 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Cilantro, chopped(optional)

Instructions

1. 1

   Toss chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let sit 10 minutes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over high heat. Sear chicken until browned and cooked through (6–8 minutes). Remove to a plate.

3. 3

   Add remaining olive oil. Sauté onion and bell peppers until charred at edges and crisp-tender (5–7 minutes).

4. 4

   Add zucchini ribbons; cook 2–3 minutes, stirring frequently to keep them tender-crisp.

5. 5

   Return chicken to skillet. Add lime juice and toss 30–60 seconds.

6. 6

   Top with cilantro (optional) and serve immediately.