Chicken Fajita Salad Bowls | Easy 20-Minute Healthy & Gluten-Free Dinner Idea + Low Carb
Heat oven to 400-degrees.
Chop Brussels sprouts in half, toss in a few tablespoons of avocado oil and bake for 15-minutes at 400-degrees.
Slice chicken, peppers, and onions.
Cook chicken in a separate pan on high heat. Toss the peppers and onions in avocado oil, and cook on high-heat until lightly brown.
Add cooked chicken, brussels sprouts, onions, peppers, and taco seasoning to a pan on high heat. Add 1/4 cup of water and cook until fully coated in the seasoning.
Add shredded lettuce to a bowl and top with the fajita mix, half an avocado, queso cheese, red pepper flakes, and a drizzle of habanero ranch.