By Carlee LaRue
Chicken Fajita Bowl
4 steps
Prep:10minCook:25min
Updated at: Thu, 17 Aug 2023 12:08:59 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
34
High
Nutrition per serving
Calories801.4 kcal (40%)
Total Fat27.5 g (39%)
Carbs77.6 g (30%)
Sugars12 g (13%)
Protein65.9 g (132%)
Sodium2974.8 mg (149%)
Fiber19.3 g (69%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 lbboneless skinless chicken breasts
1 TbspFajita Seasoning
1red pepper
sliced into strips
1yellow pepper
sliced into strips
1onion
halved and cut into 1/2 inch slices
1 clovegarlic
large, thinly sliced
1 Tbspcoconut aminos
salt
to taste
pepper
to taste
2 cupsmixed greens
2 cupsquinoa
cooked
1avocado
sliced
4green onions
thinly sliced
¼ cupcilantro
finely chopped
Coconut aminos
or avocado crema
1 Tbspchili powder
2 tsponion powder
1 tspcumin powder
1 tspgarlic powder
1 tsppaprika
1 tsporegano
1 tspsalt
1avocado
1 cupfresh cilantro
1 Tbsplemon juice
salt
water
Instructions
Step 1
In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut.
Step 2
Sauté peppers and onion until softened, about 5 minutes. Add garlic, sauté for 1 minute more. Sprinkle with coconut aminos, season with salt and pepper to taste, toss to combine. Transfer pepper and onion mixture onto a plate, set aside.
Step 3
Toss chicken breasts in Fajita Seasoning. Add another tablespoon of oil to the skillet and cook chicken breasts until juices run clear and meat is no longer pink in the middle. Remove from skillet, thinly slice chicken breasts crosswise.
Step 4
To assemble, fill a large bowl with mixed greens. Arrange sliced chicken breasts, pepper and onion mixture, quinoa and avocado slices on top of greens. Garnish bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of coconut aminos or Avocado Crema.
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