Last night I made some homemade pico de gallo as I prepped for our lunches this week. This afternoon I stared in to the fridge and thought about how easy it would be to snag my toddler up and grab a bite to eat out instead. Haha! Talk about how we trick ourselves into making choices out of "convenience" when really not having to leave the home at all is way more convenient. On a whim I threw together this keeper, a recipe I will definitely be reusing time and time again.
Things you are going to need:
1 large boneless skinless chicken breast (fat trimmed) or 2 boneless skinless chicken thighs (fat trimmed)
season both sides well with:
- onion powder
- garlic powder
6 tbs pico de gallo
1 bell pepper (or 5 mini bell peppers)
1 cup mixed greens salad
1/2 a lime
In a medium sized nonstick skillet (this allows you to use less oil) heat up the coconut oil to medium/high heat. with tongs place your well seasoned chicken in to the skillet and brown both sides.
Cut the bell pepper in to strips and toss in to the skillet. Stir occasionally, after 2 minutes add 4 tbs of pico (save 2 tbs for a fresh garnish to dress your salad with) and toss and use the liquid to help pick up (de-glaze) the brownings on the bottom of the skillet (there is so much flavor in there!). Reduce the heat to medium /low) and remove the chicken and cut the chicken into strips then place back in to your skillet. Squeeze the 1/2 a lime into the skillet to help brighten the mix and coat the chicken in the yummy seasonings that have coated the bottom of the skillet.
Lay down a bead of spring salad mix on the plate and top with the fajita mix. Garnish with your remaining 2 tbs of pico de gallo. Enjoy!
4 oz serving of chicken fajita on salad is 220 calories.
6 oz serving of chicken fajita on salad is 338 calories.
Well balanced and delicious! Who needs to eat out? The secret to healthy eating is in your grocery cart.