Whole30 Chicken Fajita Salad
Prep time
Cook time
Total time
Great way to mix and match meal prep staples for a deliciously flavor packed lunch!
Author: Miranda Vasquez
Recipe type: Salad, Lunch, Dinner, Main
Serves: 1
Ingredients
- Chicken Breast 4-6 oz (100 - 150 g)
- Coconut Oil, Melted .5 TSP
- Black Pepper, Sea Salt and Red Pepper to taste
- Romaine/Cos Lettuce, Chopped 1.5 cup (120 g)
- Sliced Yellow Onion 2 oz (75 g)
- Sliced Bell Pepper 2 oz (90 g)
- Ghee 1 TBSP
- Avocado .5 each
- Sliced Tomato .5 each
- Paleo Mayo 1 TBSP - recipe here
- Chimichurri Sauce 2 TBSP - link here
Instructions
- Preheat the oven to 350 F / 180 C and line a baking sheet with foil
- Place the chicken on the foil drizzling with the melted coconut oil and sprinkle with salt, black and red pepper to your desired level
- Bake in the oven for about 15 - 20 minutes or until done. Remove and slice.
- While the chicken is baking, toss the peppers and onions in the melted ghee and add salt and black pepper to your desired level
- Over medium high heat, sautée the peppers and onions until slightly softened and cooked through
- In the meantime, prepare the salad by chopping the romaine/cos, the tomato and avocado and building your plate.
- Top with the sautéed veggies and the chicken when finished
- In a small bowl whisk together the paleo mayo and the chimichurri to combine and drizzle over the salad
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/11/28/lessons-learned-dog-whole30-chicken-fajita-salad/