Chicken Fajita Salad

4 healthy servings

Ingredients

Chicken

• 2 chicken breasts

• olive oil

• 2 t tajin seasoning

Peppers & Onions

• 2 green peppers

• 1/2 white onion

• olive oil

• S&P to taste

Pico de Gallo

• 1 c tomatoes, chopped

• 1/3 c red onion, chopped

• 1 T jalapeno, finely chopped

• 1 T cilantro, finely chopped

• 1 lime, juice

• 1 t olive oil

• 1 clove garlic, minced

• 1/2 t salt

• 1/2 t pepper

Dressing

• 1/4 c plain greek yogurt

• 1 lime, juice

• 1 T water

• 1 t chili powder

Other

• 3 romaine hearts

• 1/2 cilantro, chopped

• 1 15oz can of black beans

• 2 avocados

• 1/2 c queso fresco

Directions

1. Preheat oven to 400F. Drizzle chicken breasts with olive oil and sprinkle with tajin seasoning. Cook for 20 minutes.

2. Chop onion and peppers. Cook on medium heat with a drizzle of olive oil and salt & pepper, for about 12 minutes or until tender and golden.

3. Mix all pico de gallo ingredients together.

4. Mix dressing ingredients together.

5. Chop the romaine hearts up and mix with cilantro. Plate lettuce with an equal portion of the chicken, peppers & onions, pico de gallo, black beans, avocado and queso fresco. Drizzle the dressing on top and enjoy.

Notes

Gluten-Free: This recipe is gluten-free

Dairy-free: This recipe can be dairy free by omitting the cheese and using a dairy-free dressing.

Chicken Breasts: You can use whatever protein you want or just go with the black beans.

Tajin: Probably my favorite spice blend in my drawer. It’s a chili lime seasoning. Tajin is the brand, but other store and brands may make something similar. You can always omit the seasoning or use chili power exclusively.

Pico de Gallo: You can always buy store-bought pico to make things easier.

Dressing: Feel free to use your dressing of choice instead.

Queso Fresco: You can use cheddar cheese or omit the cheese if you prefer.

Meal Plan

Prepare all parts of salad and put in to-go container with the dressing on the side. Serve together when you are ready to eat.