Skinny Chicken Fajita Salad


I found this amazing recipe & even though it isn’t something I can’t personally eat (because of tummy issues versus ingredients), it wad too amazing NOT to share! Oug anyone tries it, let me know!

Skinny Chicken Fajita Salad


Author: Rachel Farnsworth
Yield: Serves 2

1 tablespoon olive oil
1 boneless skinless chicken breast
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 head romaine lettuce, chopped
1 avocado, sliced

1 tablespoon olive oil
3 tablespoons lime juice
2 teaspoons soy sauce
1 to 2 teaspoons brown sugar
1 teaspoon red pepper flakes


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


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