| 25 | 35 | 370 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 4 |
| 454 gm | Chicken breast, boneless, skinless |
| 1 medium pepper(s) | Red bell pepper (sliced into strips) |
| 1 medium pepper(s) | Yellow bell pepper (sliced into strips) |
| 1 medium | White onion (halved and cut into 1/2 inch slices) |
| 1 clove(s) | Garlic (thinly sliced) |
| 1 tbsp | Coconut aminos, Coconut Secret |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 2 cup | Lettuce, spring mix (mesclun) |
| 2 cup | Cauliflower crumbles/rice |
| 1 avocado(s) | Avocado (sliced) |
| 4 stalk(s) | Green onion (thinly sliced) |
| 1/4 cup | Cilantro (coriander) (finely chopped) |
| 1 tbsp | Chili powder (seasoning) |
| 2 tsp | Onion powder (seasoning) |
| 1 tsp | Cumin (seasoning) |
| 1 tsp | Garlic powder (seasoning) |
| 1 tsp | Paprika (seasoning) |
| 1 tsp | Oregano, ground (seasoning) |
| 1 tsp | Salt (seasoning) |
| 1 avocado(s) | Avocado (avocado crema) |
| 1 cup | Cilantro (coriander) (avocado crema) |
| 1 tbsp | Lemon juice (avocado crema) |
| 1 pinch | Salt (avocado crema - to taste) |
| 2 tbsp | Water (avocado crema - to thin, may not need all of it) |
In a large skillet over medium high heat, add a tablespoon of oil, such as olive or coconut.
Sauté peppers and onion until softened, about 5 minutes. Add garlic, sauté for 1 minute more. Sprinkle with coconut aminos, season with salt and pepper to taste, toss to combine. Transfer pepper and onion mixture onto a plate, set aside.
Toss chicken breasts in Fajita Seasoning. Add another tablespoon of oil to the skillet and cook chicken breasts until juices run clear and meat is no longer pink in the middle. Remove from skillet, thinly slice chicken breasts crosswise.
To assemble, fill a large bowl with mixed greens. Arrange sliced chicken breasts, pepper and onion mixture, quinoa and avocado slices on top of greens. Garnish bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of coconut aminos or Avocado Crema.
FAJITA SEASONING:
Combine all ingredients in jar.
Put lid on jar, shake well until mixed.
AVOCADO CREMA:
Combine avocado, cilantro and lemon juice in a blender, puree until smooth.
Add water to thin. Season to taste with salt.
Note:
| Meat | 1.3 |
| Vegetables | 4.4 |
