Meal Details
1. Chicken fajita bowl
570cal, 79p, 13c, 20f (per meal)
1/2 tbsp (5g)
3/4 tbsp (5g)
3/4 tbsp (6g)
1 1/2 fruit (2" dia) (101g)
3 tbsp (45mL)
3 lbs (1344g)
4 1/2 large (738g)
1 1/2 large (225g)
Recipe has been scaled from original by 1.5x. 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. Tomato cucumber salad
71cal, 2p, 7c, 3f (per meal)
1 tbsp (15mL)
1/4 small (18g)
1/4 cucumber (8-1/4") (75g)
1/2 medium whole (2-3/5" dia) (62g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Pork rinds and salsa
304cal, 32p, 6c, 16f (per meal)