Evening everyone! Longtime no post, I know. Kind of hard to post anything when you get stuck in a rut with your food and don’t try anything new! I have not been diggin’ this summer heat, something about summer that begs for cooler recipes. If I can help it, I prefer not firing up the stove during this time of the year. Just makes sense, it’s too hot to cook.
Lime Chicken Fajita Salad
1 pound chicken, cut into strips
1/2 cup lime juice and zest from 1 lime
1/4 cup oil
2 TBLSP homemade fajita seasoning mix(down below)
2 large green bell peppers, chopped
4 each of mini yellow, red, and orange sweet peppers, chopped
2 medium onions, chopped
1 can diced tomatoes, drained
Salad of choice
Homemade Fajita Seasoning
2 tsp chili powder
1 tsp kosher salt
1 tsp spanish paprika
1 tsp stevia in the raw
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne powder
1/2 tsp cumin(or less)
This recipe yields 3 tablespoons of seasoning. Just mix in a bowl and use as desired.
In a gallon sized bag, add chicken, lime juice, lime zest, oil and fajita seasoning. Zip shut and let it marinate for four hours or all day. Pan cook the chicken on the stove top or grill. Let chicken rest. Chop up the peppers and onions. Season with a little salt if desired. Veggies should be fork tender. Just before serving, pour in drained diced tomatoes and give a quick stir.
To assemble: spoon peppers and onions over salad and top with chicken. The juice from the peppers and onions will act like a warm dressing. You can garnish with sour cream, guacamole, and favorite salsa. I kept mine simple, but I think this is my new favorite salad! It’s light, fresh and I added a little extra lime juice to my salad and chicken. Super delicious!
This can also be enjoyed on warm flour wraps, but only for those who don’t have issues with gluten or carbs.
Nutritional Information for Salad:
Fat: 2.1 g
Dietary Fiber: 1g
Net Carbs: 10g
Nutritional Information for Seasoning:
Dietary Fiber: 1.1g
Net Carbs: 1.1g
HOPE YOU ALL ENJOY AND HAVE BLESSED DAY!