Chicken Fajita Salad

This Chicken Fajita Salad contains approximately 10 grams of fiber per serving, making it a good source of dietary fiber, which is beneficial for weight loss and digestive health.

For the Chicken Fajita Marinade:

• 4 boneless, skinless chicken breasts (about 6 oz each), sliced

• 2 tbsp olive oil

• 2 tbsp lime juice

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

For the Salad:

• 6 cups mixed greens (such as romaine, spinach, or arugula)

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red onion, thinly sliced

• 1 avocado, diced

• 1 cup cherry tomatoes, halved

• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 3 tbsp olive oil

• 2 tbsp lime juice

• 1 tsp honey or agave syrup

• 1 tsp Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper.

   • Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade.

   • Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for better flavor.

2. Cook the Chicken:

   • Preheat a grill or grill pan to medium-high heat.

   • Grill the chicken for 5-7 minutes or until chicken is no longer pink in the center..

3. Prepare the Vegetables:

   • In a large skillet over medium heat, add a little olive oil and sauté the bell peppers and onion until they are tender and slightly charred, about 5-7 minutes.

4. Prepare the Salad:

   • In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and cilantro.

5. Make the Dressing:

   • In a small bowl, whisk together olive oil, lime juice, honey or agave syrup, Dijon mustard, garlic, salt, and pepper.

6. Assemble the Salad Bowls:

   • Divide the salad mixture into 4 bowls.

   • Top each bowl with an equal amount of sautéed peppers and onions, and sliced grilled chicken.

   • Drizzle the dressing evenly over each bowl.

     
     

Serves 4

Per 1 serving:

• Calories: 450

• Protein: 40 g

• Net Carbs: 20 g

• Fat: 25 g

• Fiber: 10 g