This is for an 8 oz serving (the pictures are more because I have to make enough for a ravenous dude), but all the nutritional info is for 8 oz of chicken.
You may not have all of these spices - but I suggest stocking up. Spices are the BEST way to add loads of flavor to foods without any sugars or unneeded calories.
A note on salt - when cooking, ALWAYS use either sea salt or kosher salt...never never NEVER use table (iodized) salt. It's gross.
8 oz skinless boneless chicken breast, cut into strips (you know what fajita chicken looks like)
3 tsp olive oil (or whatever oil you prefer)
1 garlic clove, minced
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika (sweet)
1/4 tsp chipotle pepper
Dash tsp hot paprika
Dash hot sauce ( I use tobasco jalepeno)
1 Green Bell Pepper, sliced into strips
1 Red Bell Pepper, sliced into strips
1 Red Onion (or whatever onion you have), halved and thinly sliced
**Add Romaine Lettuce if you want to make it a salad**
Grill Pan, Grill, Or Large Saute Pan - for chicken
Medium Saute Pan - for veggies
2) Get both of your pans on the heat. Veggie pan on medium-high with 1 tsp cooking oil, Grill pan on high (no need to add oil to grill pan since it's in the marinade, but you CAN wipe it down with olive oil on a paper towel just to ensure no sticking).
3) Cook the veggies until slightly browned and tender-crisp (8-10 min) and the chicken 2 min per side.
**If using a grill pan, throw the veggies on it after you've removed the chicken to get some really nice grill char**
4) When everything is cooked, toss together and cover with tin foil for five minutes. Then you're free to either eat it as is or over romaine lettuce for a big old fajita salad and top with 2 tbsp fresh salsa (if you want).
With the recipe as is, here are your stats for the whole thing:
37g carb (30%)
45g protein (35%)
20g fat (35%)
After you have your fruit addition (or 60g sweet potato):
I hope that was easy enough to follow. I tend to get a bit ramble-some when I type recipes. Let me know if you have any questions.