By emensah m
Begin by cutting the chicken breast into thin strips.
In a bowl, mix 1 tbsp olive oil, lime juice, salt, black pepper, ground cumin, paprika, garlic powder, and onion powder. Add the chicken strips and mix well to coat evenly. Let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the avocado by cutting it into cubes. Set aside.
Heat a pan over medium-high heat and add the remaining 1 tbsp olive oil. Add the marinated chicken strips and sauté until cooked through, about 5-7 minutes. Remove from the pan.
In the same pan, quickly toss the sautéed bell peppers to warm them up again.
In a large salad bowl, combine the mixed greens, warm sautéed bell peppers, avocado cubes, and cooked chicken strips.
Toss the salad gently to mix all ingredients well. Taste and adjust salt and pepper if necessary.
Serve immediately with a wedge of lime on the side for an extra zesty kick.
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This Salad Chicken Fajita recipe is ready in 30 minutes and features chicken breast, bell peppers, sautéed, avocado and other delicious ingredients. Contains 420 calories total.
Begin by cutting the chicken breast into thin strips.
In a bowl, mix 1 tbsp olive oil, lime juice, salt, black pepper, ground cumin, paprika, garlic powder, and onion powder. Add the chicken strips and mix well to coat evenly. Let it marinate for at least 10 minutes.
While the chicken is marinating, prepare the avocado by cutting it into cubes. Set aside.
Heat a pan over medium-high heat and add the remaining 1 tbsp olive oil. Add the marinated chicken strips and sauté until cooked through, about 5-7 minutes. Remove from the pan.
In the same pan, quickly toss the sautéed bell peppers to warm them up again.
In a large salad bowl, combine the mixed greens, warm sautéed bell peppers, avocado cubes, and cooked chicken strips.
Toss the salad gently to mix all ingredients well. Taste and adjust salt and pepper if necessary.
Serve immediately with a wedge of lime on the side for an extra zesty kick.
Calories per Serving: 420
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