Chicken Fajita Salad
Servings: 2 People
A healthy version of chicken fajita made into a salad.
- 1 tablespoon Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Oregano
- 1 teaspoon Chilli powder
- 1 teaspoon Cayenne pepper
- 1 Chicken Breast
- 1 small Onion
- ½ medium Red pepper
- 100 grams Salad Leaves
Whisk the lime juice, oil, chilli, cayenne and oregano in a bowl
Slice the chicken into strips
Place the chicken in a bowl and pour the marinade over it. Mix it in well. Cover and place in the fridge for at least an hour.
Heat a griddle pan on a high heat and cook the chicken for 5-6 minutes until golden brown.
Add the onion and pepper to the pan and cook for 4-5 minutes.
Serve on a bed of salad leaves and eat immediately.
Serves 1 but you could stretch this to 2
Nutritional Info for whole recipe. - 456 Calories, 17g Fat, 57g Protein, 17g Total Carbs, 6g Fibre, 9g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 477kcal | Carbohydrates: 17g | Protein: 57g | Fat: 17g | Fiber: 6g