Meal Details

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.

Meanwhile, add onions and peppers to skillet. Saute for about 5 minutes, stirring frequently, until they have softened a little.

When chicken is cool enough to handle, slice it into strips and add the strips back to the skillet. Stir to incorporate.

Spoon fajita mixture into a bowl and squeeze lime on top. Serve.

2. Simple Greek cucumber salad

140 cals, 9p, 9c, 7f (per meal)

Scale to:

2 tbsp (30mL)

2 tsp (10mL)

2 tsp (2g)

1 tbsp (15mL)

Nonfat greek yogurt, plain

1 cup (280g)

Purple onions, thinly sliced

1/2 medium (2-1/2" dia) (55g)

Cucumber, sliced into half moons

2 cucumber (8-1/4") (602g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.