Chicken Fajita & Egg

A fajita is a marinated strip of meat, grilled or broiled and often served with a tortilla with savoury fillings.  

This version omits the tortilla to cut the carbs and maximise bioavailable protein for satiety and a higher nutrient density for a simple, quick and satisfying meal.  

The chicken provides most of the energy as protein along with vitamins B3, B5 and B6, selenium and zinc.  

Eggs add more bioavailable protein and choline, while the onion and peppers add folate and vitamins A and C.   


One serve provides 480 calories, 68 g protein, 16 g fat, 8 g of net carbs and P:E = 2.8.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • A scant amount of your preferred fat
  • 200 g (7 oz) chicken breast
  • 4 thin slices of onion
  • 100 g (3.5 oz) bell peppers (any colour mix, use red peppers for AIP)
  • 1 egg, fried
  • Salt and pepper to taste


  • Heat a small non-stick frying pan to medium/high heat.
  • Add the fat; once melted, add the chicken. Fry for 5 minutes, then turn. Fry a further 3 minutes.
  • Add the onion and peppers and stir. Cook until soft, approx. 5 minutes.
  • Top with a fried egg.
  • Tip: if you want to save on washing up, make a well in the chicken mixture and fry the egg in the same pan.
  • Salt and pepper to taste.