Primal+Keto Cooking Made Easy: Tex-Mex Fajita Veggies

The last couple weeks I’ve grilled up some great Primal+keto meat dishes: steak and marinated chicken. But I’m a big believer in above ground, non-starchy vegetables for a Primal and keto diet. One of the things I love about this recipe is that it shows how vegetables—even cooked ones—never need to be a bland afterthought. These mixed peppers and onions are flavorful all on their own, but the seasonings and dressings turn this into a great side that will hold its own against any meat dish.

Tex-Mex Fajita Veggies

Servings: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

• 1 onion, sliced into ½-inch pieces
• 1 red bell pepper, sliced into ½-inch strips
• 1 yellow bell pepper, sliced into ½-inch strips
• 1 green bell pepper, sliced into ½-inch strips
• 1/2 cup Primal Kitchen® Italian Dressing
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Juice of ½ lime

Instructions:

Preheat oven to 425º.

Place all sliced veggies on a sheet pan. Toss with Italian Dressing and seasonings.

Roast in oven for 20-25 minutes or until lightly caramelized. Remove from oven and toss with lime juice.

Nutritional Information:

• Calories: 292
• Total Carbs: 17 grams
• Fat: 49 grams
• Protein: 4.7 grams

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