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Ingredients

1 pound skinless, boneless chicken breasts, cut into strips 1 (12 ounce) bottle liquid fajita marinade 2 tablespoons vegetable oil 1 clove garlic, minced ½ teaspoon kosher salt ¼ teaspoon ground black pepper 2 heads romaine lettuce 2 red bell peppers, cut into 1/4-inch strips ½ onion, cut into 1/4-inch strips

Nutrition Info

282.9 calories carbohydrate: 19.6 g cholesterol: 64.6 mg fat: 10.2 g fiber: 5.3 g protein: 26.6 g saturatedFat: 1.9 g servingSize: - sodium: 1738.4 mg sugar: 13.1 g transFat: : - unsaturatedFat: : -

Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce, cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture.
Add sliced peppers and onions to the oil-garlic mixture. Toss to combine.
Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool.
If you have a grill basket, spread marinated chicken evenly in the basket, otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more.
Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

4 servings

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.