Low-carb Chicken Fajita Skillet

Slice 1 lb chicken breast, 2 bell peppers, and 1/2 red onion into thin strips.

Toss the chicken and vegetables in a bowl with 2 tbsp olive oil and 2 tbsp fajita seasoning.

Heat a large skillet over medium-high heat. Add the chicken and vegetable mixture.

Sauté for 10-15 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender-crisp.

Chop 1 head of Romaine lettuce and divide among 4 bowls.

Serve the hot fajita mixture directly over the chopped lettuce.