Fajitas are the perfect dish for when you’re really hungry, or even hangry, but want to stay on track. I often order them at Mexican restaurants when I’m trying to be “good.”  The sizzling combination of lean protein and veggies always feels like a healthier option than a cheesy enchilada or crispy taco with a deep-fried shell. But while fajitas can be a smart choice on a Mexican menu, you don’t always know exactly what’s in them (a whole stick of butter, perhaps?).

Luckily, this steak fajitas recipe from Autumn Calabrese’s FIXATE cookbook goes heavy on flavor and light on fat and calories, while packing a big punch of protein. If you’re cutting carbs, or have used up all your yellow Portion Fix   containers for the day, the steak and bell peppers taste just as great without the tortillas. You can wrap them in lettuce if you feel so inclined, or eat them over a bed of cauliflower rice.

Along with being well-seasoned and downright delicious, the extra-lean sirloin steak in these fajitas provides valuable protein and vitamin B-12. The sprinkling of cumin not only gives this dish its zesty flavor, but is believed to aid in digestion, while the minced garlic (the more the merrier in my book!) is known to have a slew of health benefits, including boosting the immune system.  Then come the veggies: bell peppers are loaded with vitamin C; in fact, they have more vitamin C than an orange!