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Sheet Pan Chicken Fajitas - a quick, simple and tasty one pan meal perfect for busy weeknights. Best of all, ready in about 30 minutes with minimal clean-up.

Tex Mex Chicken Salad

Tex Mex Chicken Salad – a quick, simple and healthy lunch or dinner made with tender and juicy chicken, bell peppers and fresh lime.

Course Salad
Cuisine Mexican
Keyword chicken fajita, healthy, keto, low carb, lunch, mexican, salad, tex mex
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 546 kcal
Author Kelly

Ingredients

For the fajita seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste

For the fajitas:

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground mustard OR 1 tablespoon Dijon mustard paleo/keto brand as necessary
  • juice from 1 lime
  • 2 medium chicken breasts pounded to even thickness
  • 2 tablespoons butter divided
  • 4 medium bell peppers thinly sliced into strips
  • 1 medium red onion thinly sliced into strips
  • 2-3 butter lettuce leaves
  • 2-3 romaine lettuce leaves
  • For serving:
  • lime wedges
  • sliced avocado

FOR MEAL PREP: lunch containers

Instructions

  1. In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the bell peppers.

  2. In a large resealable bag, combine 2 tablespoons of olive oil, lime juice and 5 teaspoons of the fajita seasonings. Add the chicken to the bag and seal. Press the marinade into the chicken and allow to marinate while you prepare the vegetables (or chill in the refrigerator until ready to use).

  3. Slice the the onions and bell peppers.
  4. Heat 1 tablespoon butter in a large pan over medium-high heat. Add the onions and allow to cook for about 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer to a plate and set aside.

  5. Melt remaining 1 tablespoon butter on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through.

  6. Arrange the lettuce in a large salad bowl or plate, top with chicken and bell peppers. Add sliced avocados, lime wedges and any other toppings of your choice.

FOR MEAL PREP: Divide into lunch containers.

Nutrition Facts
Tex Mex Chicken Salad
Amount Per Serving (1 g)
Calories 546 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 12g60%
Cholesterol 181mg60%
Sodium 206mg9%
Potassium 741mg21%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 6g7%
Protein 29g58%
Vitamin A 6045IU121%
Vitamin C 154.9mg188%
Calcium 43mg4%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.