CHICKEN FAJITA SALAD

Prep Time15 minutes

Cook Time10 minutes

Total Time35 minutes

Servings6 servings

Calories384kcal

AuthorAshley

Ingredients

• 1 recipe cilantro lime dressing
• 1 tbsp olive oil for the chicken thighs

Chicken Thigh Marinade

• 400 g skinless boneless chicken thighs about 4 thighs
• 3 cloves garlic
• 1 sprig cilantro
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp paprika powder
• 1 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper

Salad

• 1 large onion
• 1 red pepper
• 1 yellow pepper
• 2 tbsp olive oil
• 1.5 tbsp paleo taco seasoning
• 1/4 cup water
• 12 cherry tomatoes
• 1 avocado
• 1 head romaine lettuce

Instructions

Marinated Chicken Thighs

• Mince the garlic and cilantro.  Add all of the ingredients with the chicken inside a plastic ziploc bag and massage the spices into the chicken.  Make sure it’s coated properly and leave in the fridge to marinate for 30 minutes – 1 day.
• Heat the one tablespoon of olive oil in a hot skillet and add the chicken thighs.  Cook 4-5 minutes on each side until cooked through.Transfer to a chopping board and slice.

Salad

• Slice the peppers and onion.
• In a large skillet, add the 2 tbsp of olive oil and add the sliced onions and peppers.  Cook for 2-3 minutes until they start to soften.  Add the taco spice with the water and cook until the water has completely evaporated.  Turn off heat and set aside.
• Slice the tomatoes and avocado.  Chop the romaine lettuce.
• In a large plate or bowl, add the lettuce, tomatoes and avocado.  Top with the cooked peppers and onions.  Add the sliced chicken thighs.
• Pour the cilantro lime dressing all over the salad and enjoy!

Nutrition

Serving: 1serving | Potassium: 474mg | NET CARBS: 10.14g | Sugar: 4.62g | Fiber: 3.9g | Sodium: 874mg | Calories: 384kcal | Cholesterol: 56mg | Monounsaturated Fat: 17.22g | Polyunsaturated Fat: 4.12g | Saturated Fat: 5.58g | Fat: 28.57g | Protein: 17.78g | Carbohydrates: 14.04g