PCOS Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

Total time55 min

Prep time20 min

Cook time15 min

PCOS Friendly Lemon Garlic Chicken Fajita Lettuce Wraps

Bright, zesty, and loaded with color, these lettuce wraps hit every note you want from a weeknight fajita fix without the blood-sugar spike that comes with flour tortillas. Swapping in crisp butter lettuce cups keeps things light and low-glycemic, which matters when you're eating with hormonal balance in mind. The chicken marinates in fresh lemon juice, lemon zest, and garlic-infused olive oil with cumin, smoked paprika, and a touch of cayenne — so the flavor is anything but boring. Bell peppers and zucchini get sautéed until they're tender with lightly charred edges, adding fiber and antioxidants that support an anti-inflammatory approach to eating. Creamy avocado slices and fresh cilantro finish each cup with healthy fats that help keep you satisfied long after the meal is done. Everything comes together in one skillet, so cleanup is minimal and the whole process feels genuinely doable on a busy evening.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, sliced into thin strips
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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3 tbsp fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
3 tbsp garlic-infused olive oil, divided
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper

For the vegetables

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and sliced into half-moons
1 tbsp garlic-infused olive oil
¼ tsp sea salt

For serving

2 heads butter lettuce, leaves separated
1 ripe avocado, sliced
¼ cup fresh cilantro leaves
1 lemon, cut into wedges
¼ tsp red pepper flakes (optional)

Instructions

1
In a large mixing bowl, whisk together 3 tbsp lemon juice, lemon zest, 2 tbsp garlic-infused olive oil, cumin, smoked paprika, oregano, cayenne, 1/2 tsp sea salt, and black pepper until combined. Add the chicken strips and toss to coat evenly. Let marinate at room temperature for 20 minutes.
2
Heat 1 tbsp garlic-infused olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the bell peppers and zucchini, season with 1/4 tsp sea salt, and cook, stirring occasionally, until the vegetables are tender and lightly charred at the edges, about 5–6 minutes. Transfer to a plate.

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