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. Simple kale & avocado salad
230cal, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 avocado(s) (402g)
2 small (116g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
3. Pepper strips and guacamole (keto)
75cal, 2p, 3c, 5f (per meal)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Slice the peppers and remove the seeds.
2
Spread the guacamole over the sliced peppers or just use them to dip into it.