Mexican Low-Carb Chicken Fajita Skillet with Spinach

Ingredients

• 450 g Chicken breast
• 2 tbsp Olive oil
• 3 medium Bell peppers (mix colors)
• 1 medium Red onion
• 1 bag Spinach
• 2 tbsp Lime juice
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika(optional)
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1

   Slice chicken into thin strips. Season with chili powder, cumin, smoked paprika (if using), salt, and black pepper; add lime juice and 1 tbsp olive oil; toss.

2. 2

   Heat a large skillet over high heat. Add remaining 1 tbsp olive oil.

3. 3

   Sear chicken 4–6 minutes until browned and cooked through; remove to a plate.

4. 4

   In the same skillet, add sliced onion and peppers. Stir-fry 4–6 minutes until charred-tender.

5. 5

   Return chicken to skillet; toss 1 minute to reheat.

6. 6

   Add spinach and cook 1–2 minutes until just wilted.

7. 7

   Serve hot (no tortillas needed for low-carb).