Meal Details
1. Chicken fajita bowl
380cal, 52p, 9c, 14f (per meal)
1 tsp (3g)
1/2 tbsp (3g)
1/2 tbsp (4g)
1 fruit (2" dia) (67g)
2 tbsp (30mL)
2 lbs (896g)
3 large (492g)
1 large (150g)
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
213cal, 12p, 7c, 14f (per meal)
6 oz (170g)
2 package (5.5 oz) (310g)
1 cup leaves, whole (24g)
4 tbsp (60mL)
2 cup cherry tomatoes (298g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.