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Healthy Grilled Chicken Fajitas Recipe

If you love Mexican food but not the calories and fat, these fajitas are for you!

If you love Mexican food but not the calories and fat, these fajitas from the Zero Belly Cookbook are for you! They're only 257 calories with 29 grams of protein!


Makes 4 servings

20 oz skinless, boneless chicken breasts
2 tbsp Mexican Spice Blend (see recipe below)
1 large white onion, cut into ½-inch-thick rings
2 large red bell peppers, cut into ½-inch-thick strips
2 heads Bibb lettuce leaves
½ cup Salsa (see recipe below), or store-bought
1 cup Guacamole (see recipe below)

How to Make it

1. Heat a grill or grill pan over high heat.

2. Rub the chicken with the spice blend. Let sit for 5 minutes.

3. Place the chicken breasts on the grill using a pair of tongs and let sit until marked, 3 to 4 minutes. Quarter-turn the chicken on the same side and repeat. Turn the chicken breasts over and let sit on the grill, undisturbed, for 3 to 4 minutes.

4. Meanwhile, place the onion rings and bell peppers on the grill.

5. Quarter-turn the chicken on the same side and let cook for 3 to 4 minutes more. Pull the chicken off the grill and let rest.

6. Turn the onions and peppers a few times, until tender.

7. Cut the grilled chicken breasts into strips. Place the grilled chicken and vegetable strips on a platter and serve, family style, with Bibb lettuce leaf "wraps," salsa, and guacamole.

Nutrition: 257 calories / 10 g fat / 17 g carbs / 6 g fiber / 29 g protein

Zero Belly Cookbook Recipe: Mexican Spice Blend


Yield ½ cup

2½ tbsp chili powder
1 tsp kosher salt
4 tsp paprika
2 tsp ground cumin
4 tsp onion powder
4 tsp garlic powder

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How to Make it

1. Mix the spices in a small bowl to combine.

2. Store in a glass jar away from direct sunlight for up to 1 month.

Nutrition per tbsp: 26 calories / 2.5 g fat / 1 g carbs / 0 g fiber / 0 g protein

Zero Belly Cookbook Recipe: Guacamole


Yield 3 cups

3 avocados, halved, pit removed, peeled, and cubed
1 tsp kosher salt
Juice of 1 lime
½ cup red onion, finely diced
2 tsp ground cumin (optional)
2 plum tomatoes, diced
¼ cup coarsely chopped fresh cilantro

How to Make it

1. Add the avocado, salt, and fresh lime juice in a medium bowl. Use the back of a fork to smash the ingredients together until lumpy.

2. Stir in the remaining ingredients with a rubber spatula. Serve immediately.

Nutrition ½ cup: 64 calories / 6 g fat / 4 g carbs / 3 g fiber / 1 g protein

Zero Belly Cookbook Recipe: Salsa


Yield 2 cups

5 ripe plum tomatoes, quartered
¼ red onion, thinly sliced
1 jalapeño, halved, veins and seeds removed
8 sprigs fresh cilantro
3 cloves garlic, crushed
Juice of 1 lime

How to Make it

1. Place all of the ingredients in the bowl of a food processor and pulse until coarsely chopped.

2. Serve immediately or store in a BPA-free container in the fridge for up to 4 days.

Nutrition per 2 tbsp: 5 calories / 0 g fat / 1 g carbs / o g fiber / 0 g protein

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