Chicken Fajita Salad Bowl

with Lime Crema Dressing

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low-carb
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low-carb
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Instructions

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1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. De-seed and finely slice the peppers. Peel and slice the onion

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2 Fry chicken

Drizzle the chicken with oil, sprinkle with half of the fajita seasoning. Heat a non-stick pan over a medium-high heat. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.

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3 Fry peppers

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the peppers and onions with a pinch of salt and cook for 4 min. Add the fajita seasoning (and a splash of water if needed) and cook for 2 more min until softened. Once ready, remove from the heat and set aside. 

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4 Prep salad

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Wash and finely slice the romaine lettuce. Roughly chop the tomatoes

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5 Make dressing

Finely chop the coriander leaves. Peel and mince the garlic. In a bowl, combine the sour cream, honey, juice of the lime, oil, a pinch of chipotle powder (spicy!), the garlic and the coriander. Season. This is your dressing

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6 Serve

Slice the chicken. Divide the lettuce between bowls, then top with the sliced chicken, peppers and onions, avocado and tomato. Drizzle with the dressing. Enjoy!

Tips for fussy eaters

If you can't handle spice, omit the chipotle from the dressing!

Pro tip

If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana. If it's already ripe and you don't want to use it yet, keep it in the fridge to prevent it from turning brown.

Who said salad had to be boring?

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 611 · Prot 49 · Carbs 38 · Fat 30

Gluten-Free

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Red pepper 1 Piece
Red onion 1 Piece
Vegetable oil 1 Tbsp
Fajita seasoning 10 Grams
Salt 0.5 Tsp
Avocado 1 Piece
Romaine lettuce 300 Grams
Tomatoes 1 Piece

Dressing

Fresh coriander 15 Grams
Garlic cloves 0.5 Piece
Sour cream 60 Grams
Honey 15 Grams
Lime 0.5 Piece
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Who said salad had to be boring?

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 611 · Prot 49 · Carbs 38 · Fat 30

Gluten-Free

Instructions

photo

1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. De-seed and finely slice the peppers. Peel and slice the onion

photo

2 Fry chicken

Drizzle the chicken with oil, sprinkle with half of the fajita seasoning. Heat a non-stick pan over a medium-high heat. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.

photo

3 Fry peppers

Meanwhile, heat a second pan over a medium-high heat with a drizzle of oil. Once hot, add the peppers and onions with a pinch of salt and cook for 4 min. Add the fajita seasoning (and a splash of water if needed) and cook for 2 more min until softened. Once ready, remove from the heat and set aside. 

photo

4 Prep salad

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Wash and finely slice the romaine lettuce. Roughly chop the tomatoes

photo

5 Make dressing

Finely chop the coriander leaves. Peel and mince the garlic. In a bowl, combine the sour cream, honey, juice of the lime, oil, a pinch of chipotle powder (spicy!), the garlic and the coriander. Season. This is your dressing

photo

6 Serve

Slice the chicken. Divide the lettuce between bowls, then top with the sliced chicken, peppers and onions, avocado and tomato. Drizzle with the dressing. Enjoy!

Tips for fussy eaters

If you can't handle spice, omit the chipotle from the dressing!

Pro tip

If your avocado's still hard but you plan to use it the next day, put it in a brown paper bag with an apple or a banana. If it's already ripe and you don't want to use it yet, keep it in the fridge to prevent it from turning brown.

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Red pepper 1 Piece
Red onion 1 Piece
Vegetable oil 1 Tbsp
Fajita seasoning 10 Grams
Salt 0.5 Tsp
Avocado 1 Piece
Romaine lettuce 300 Grams
Tomatoes 1 Piece

Dressing

Fresh coriander 15 Grams
Garlic cloves 0.5 Piece
Sour cream 60 Grams
Honey 15 Grams
Lime 0.5 Piece
Vegetable oil 1 Tbsp
Chipotle powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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