Meal Details
1. Chicken fajita bowl
190cal, 26p, 4c, 7f (per meal)
4 dash (2g)
1/4 tbsp (2g)
1/4 tbsp (2g)
1/2 fruit (2" dia) (34g)
1 tbsp (15mL)
1 lbs (448g)
1 1/2 large (246g)
1/2 large (75g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix all seasonings in a small bowl and add in a pinch of salt. Season chicken breasts on all sides.
2
Heat oil in a skillet over medium heat. Add in chicken breasts and cook 7-10 minutes on each side until chicken is fully cooked. Remove and set aside to cool.
3
Meanwhile, add onions and peppers to skillet. Saute for about 5 minutes, stirring frequently, until they have softened a little.
4
When chicken is cool enough to handle, slice it into strips and add the strips back to the skillet. Stir to incorporate.
5
Spoon fajita mixture into a bowl and squeeze lime on top. Serve.
2. Caprese salad
107cal, 6p, 4c, 7f (per meal)
3 oz (85g)
1 package (5.5 oz) (155g)
1/2 cup leaves, whole (12g)
2 tbsp (30mL)
1 cup cherry tomatoes (149g)
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
