Chili Lime Chicken Fajita Salad
limes

Just because cheese stuffed, sour cream soaked burritos don’t make the weight loss cut, doesn’t mean Mexican inspired dishes are off the menu.

Light in carbs and loaded with flavor, this dish is a fantastically satisfying weight loss meal, a burst of high-fiber veggies, greens, healthy fats and lean protein.

It’s also a burst of bright summery colors, making it way too pretty to eat. Yet it’s way too delicious NOT to eat. Ooooooh…..the inner struggle……

If you’re feeling really festive, you can serve this salad with a side of crispy home-made kale chips and one of these zesty fat-flushing salsas.

 

Chili Lime Chicken Fajita Salad

2 skinless and boneless chicken thighs

4 cups mixed greens, washed and dried

1 cup purple cabbage, shredded

½ cup baby tomatoes, halved

½ yellow bell pepper, sliced into strips

½ red bell pepper, sliced into stips

½ onion, sliced

½ avocado, sliced

 

For the Marinade/Salad dressing:

3 Tbsp extra virgin olive oil

6 Tbsp freshly squeezed lime juice

3 cloves garlic, crushed

3 Tbsp fresh cilantro, chopped

1 red chili pepper, deseeded and minced OR ¾ tsp crushed red chili flakes

1 tsp ground cumin

1 tsp salt

½ tsp cracked black pepper

 

Whisk all of the marinade ingredients together. Pour half of the marinade mixture into a glass mason jar and set this aside in the fridge for the salad dressing. Pour the other half of the marinade mixture into a large glass dish, and place the chicken thighs inside. Cover the dish in plastic wrap, place it in the fridge and allow at least 2 hours to marinate (or marinate it overnight).

Heat a bit of oil in a skillet and grill the chicken thighs on medium-high heat, allowing each side to become golden, crispy and cooked through. Remove the chicken to a plate.

Add another teaspoon of oil and sauté the peppers, onions and tomatoes, stirring often for 5 to 10 minutes, (depending on how crispy or cooked you prefer your veggies).

Meanwhile, slice the cooked chicken into strips. Arrange the mixed greens on a plate with the chopped cabbage, sautéed veggies, sliced avocado and sliced chicken. Drizzle the reserved chili lime dressing over top. Serve with a side of kale chips and salsa.

 

Nutrition Info Per Serving (half this salad): 335 calories/3g saturated fat/9g healthy unsaturated fat/25g carbs/11g dietary fiber/23g protein.

Courtesy of www.myfitnesspal.com

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