High protein and filled with nutritious veggies! A complete meal!
Ingredients
2 tbsp
Olive Oil, Extra Virgin
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)
454 gm
Chicken breast, boneless, skinless
2 cup
Quinoa, cooked
2 cup
Lettuce, spring mix (mesclun)
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
(sliced)
1 cup
Cilantro (coriander)
(garnish; optional)
1/4 cup
Green onion
(garnish; thinly sliced)
Instructions
In a large skillet over medium-high heat, add half the olive oil.
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.
Prepare Fajita seasoning by combining all seasoning ingredients into a jar.
Toss chicken breasts in Fajita Seasoning. Add remaining olive 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 the bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of coconut aminos or other desired toppings.
