Chicken Fajita Salad

Prep Time: 5 minutes | Cook Time: 10 minutes | About 350 kcal per serving

1 tbsp extra-virgin olive oil 1 red bell pepper, sliced 1 green bell pepper sliced 1 small onion, sliced 1/2 tsp salt 1 tsp chilli powder 1 tsp ground cumin 1 tsp garlic powder 1 head romaine lettuce, chopped 1 avocado, sliced 1 tbsp olive oil 3 tbsp lime juice 2 tsp soy sauce 1-2 tsp brown sugar 1 tsp red pepper flakes Yield: 2 servings

Pour 1 tablespoon of olive oil into a large skillet. Heat over medium-high heat. Add in the chicken breast on one side and the bell peppers and onion on the other side. Sprinkle the whole skillet with salt, chilli powder, cumin, and garlic powder. Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through. Remove the pan from the heat and slice the chicken. In a small bowl, whisk together remaining olive oil, lime juice, soy sauce, brown sugar, and red pepper flakes. Compile two individual salads, or one big salad by adding chopped romaine lettuce to a bowl or plates. Add chicken, peppers and onions, and avocado slices. Drizzle dressing on top. Serve with Whole Wheat Bread.

Chicken Fajita Salad

Prep Time: 5 minutes | Cook Time: 10 minutes | About 350 kcal per serving

Ingredients:

1 tbsp extra-virgin olive oil 1 red bell pepper, sliced 1 green bell pepper sliced 1 small onion, sliced 1/2 tsp salt 1 tsp chilli powder 1 tsp ground cumin 1 tsp garlic powder 1 head romaine lettuce, chopped 1 avocado, sliced 1 tbsp olive oil 3 tbsp lime juice 2 tsp soy sauce 1-2 tsp brown sugar 1 tsp red pepper flakes Yield: 2 servings

Directions:

Pour 1 tablespoon of olive oil into a large skillet. Heat over medium-high heat. Add in the chicken breast on one side and the bell peppers and onion on the other side. Sprinkle the whole skillet with salt, chilli powder, cumin, and garlic powder. Toss the peppers and onions occasionally and let saute 3 to 5 minutes. Flip chicken and continue cooking another 3 to 5 minutes (tossing peppers occasionally) until the chicken is cooked through. Remove the pan from the heat and slice the chicken. In a small bowl, whisk together remaining olive oil, lime juice, soy sauce, brown sugar, and red pepper flakes. Compile two individual salads, or one big salad by adding chopped romaine lettuce to a bowl or plates. Add chicken, peppers and onions, and avocado slices. Drizzle dressing on top. Serve with Whole Wheat Bread.