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. Tomato and avocado salad
157cal, 2p, 4c, 12f (per meal)
2 2/3 tbsp minced (40g)
2 2/3 tbsp (40mL)
2 tsp (10mL)
1/4 tbsp (2g)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
1 1/3 avocado(s) (268g)
1 1/3 medium whole (2-3/5" dia) (164g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.