(Modified for Low Carb)
- 1.5 lbs chicken breast, cut into small cubes
- 1/2 cup fresh pineapple, finely diced (using a smaller portion keeps the total carb count down)
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- Fresh cilantro and lime wedges for garnish
- Sliced avocado for healthy fats
- Heat the avocado oil in your cast-iron skillet over medium-high heat.
- Add the cubed chicken and cook until browned on all sides.
- Add the garlic, smoked paprika, and cumin to the pan, stirring to coat the chicken thoroughly.
- Add the diced pineapple and a splash of water or low-sodium chicken broth.
- Reduce heat and simmer until the chicken is cooked through and the pineapple softens into a natural glaze.
- Serve the chicken mixture in lettuce wraps or low-carb tortillas.
- Top with fresh cilantro, a squeeze of lime, and generous slices of avocado for added richness.
Nutritional Profile (Per Serving)
4 servings
Calories ~260 kcal
Total Carbs 8g (if using low-carb wrap)
Protein 32g
Total Fat 10g