Meal Details
1. Chicken fajita bowl
570 cals, 79p, 13c, 20f (per meal)
3 lbs (1344g)
1 1/2 large (225g)
4 1/2 large (738g)
3 tbsp (45mL)
1 1/2 fruit (2" dia) (101g)
3/4 tbsp (6g)
3/4 tbsp (5g)
1/2 tbsp (5g)
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 and avocado salad
410 cals, 5p, 12c, 32f (per meal)
1/2 cup minced (105g)
1/2 cup (105mL)
3 1/2 avocado(s) (704g)
3 1/2 medium whole (2-3/5" dia) (431g)
1 3/4 tbsp (26mL)
1 3/4 tsp (5g)
1 3/4 tsp (11g)
1 3/4 tsp, ground (4g)
Recipe has been scaled from original by 3.5x. 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.