Ingredients
1.5 lbs boneless chicken breasts
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 tbsp olive oil
1 tbsp taco seasoning (no sugar)
4 cups romaine lettuce
1 ripe avocado, diced
2 tbsp lime juice
4 oz sour cream
1/4 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Instructions
Preheat skillet over medium-high heat. Add 1 tbsp olive oil and cook chicken until browned and cooked through, ~15 minutes.
In the same pan, sauté bell peppers and onions with 1 tbsp olive oil and taco seasoning until softened, 5–7 minutes.
Toss cooled chicken and veggies with romaine, avocado, lime juice, sour cream, cheddar, and cilantro.
Season to taste with additional salt and pepper.
Notes
Use chicken thighs for higher fat content. Substitute tortilla chips (unsalted) for crunch if desired. Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: Mexican-Inspired
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 300mg
- Fat: 87g
- Saturated Fat: 25g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 69g
- Cholesterol: 200mg