Gluten-free chicken fajita salad

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Gluten-free chicken fajita salad

Gluten-free chicken fajita salad

Jack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Entrée
Cuisine Mexican
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 lbs Boneless, skinless chicken breast Cutinto thin strips
  • 2 tbsp Olive oil
  • 2 tsp Chili powder
  • 1 tsp Cumin
  • Salt and pepper to taste
  • 1 Red bell pepper Sliced
  • 1 Green bell pepper Sliced
  • 1 Onion Sliced
  • 2 Cloves of garlic Minced
  • 8 cups Salad greens Mixed
  • 1/2 Cup Shredded cheddar cheese
  • 2 tbsp Fresh lime juice
  • 2 tbsp Chopped cilantro

Instructions
 

  • In a small bowl, mix together olive oil, chili powder, cumin, salt, and pepper
  • Place the chicken strips in a plastic bag and pour the marinade over the chicken. Seal the bag and massage the chicken to evenly coat it with the marinade. Marinate for at least 30 minutes or up to 2 hours in the refrigerator
  • Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6–8 minutes per side or until cooked through.
  • Remove the chicken from the skillet and set it aside.
  • In the same skillet, add bell peppers, onions, and garlic. Cook until softened, about 5 minutes.
  • In a large bowl, toss the salad greens with lime juice, cilantro, salt, and pepper.
  • Divide the salad greens among four plates. Top each plate with chicken, peppers, and onions, thentop with shredded cheese and serve.

Notes

Nutrition value
Calories: 400
Fat: 18g
Protein: 36g Carbohydrates: 22g
Fiber: 4g
Keyword Cheese, Salad, Tex Mex, Tomatoes

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