Buffalo Chicken Meal Prep
This delicious low-carb chicken fajita is meant to deliver a recipe that won't take you much time at all, and that will be packed with tons of flavor. The secret of this recipe? The spice rub and caramelized onions.
Mix the spice rub in a medium bowl. Keep aside. Dice the chicken and transfer to the bowl with the marinade. Keep on the side.
Cut the onion and heat a non-stick pan over medium-high heat. Spray liberally with oil. Add the onion and saute to caramelize. Reduce the heat to medium and stir often. Add a splash of water every time the pan becomes too dry. This will help the onions caramelize faster. Once onions begin to turn a darker brown color, add garlic, mix and then add the Trifecta bell pepper and tomato. Saute until Trifecta veggies are heated through. Reduce heat and keep warm until needed.
While veggies cook, heat a large non-stick pan, spray with oil and saute the chicken for about 2-4 minutes, or until the chicken is heated through. Taste a small chicken dice to make sure.
In a bowl, plate the ½ cup of fajita veggie mix on one side, and 4 ounces of the heated chicken on the opposite end. Garnish with picked fresh cilantro or cotija cheese. Enjoy!
Servings: 4 | Calories Per Serving: 260