By Brittanie Peterson
In a bowl, mix 1 tablespoon of olive oil with 1 tablespoon of fajita seasoning, salt, and pepper to taste. Add the 12 oz boneless skinless chicken thighs and mix well to coat evenly.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken thighs to the skillet and cook for about 6-7 minutes on each side until cooked through and nicely browned.
Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into strips.
In the same skillet, add the sliced red and yellow bell peppers, and small red onion. Sauté for about 5-6 minutes until the vegetables are tender but still crispy. Season with a little salt and pepper.
Prepare the salad base by placing 4 cups of romaine lettuce into serving bowls.
Top the lettuce with 1 cup of cooked brown rice or quinoa, 1/2 cup of black beans, and the sautéed vegetables.
Add the sliced chicken on top of the vegetables and rice/quinoa.
Dice the avocado, and distribute evenly over the salad bowls. Squeeze the juice of 1 lime over the salads.
Toss everything gently to combine all ingredients just before serving.
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This Salad Healthy Lunch Dinner recipe is ready in 35 minutes and features boneless skinless chicken thighs, red bell pepper, yellow bell pepper and other delicious ingredients. Contains 550 calories total.
In a bowl, mix 1 tablespoon of olive oil with 1 tablespoon of fajita seasoning, salt, and pepper to taste. Add the 12 oz boneless skinless chicken thighs and mix well to coat evenly.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken thighs to the skillet and cook for about 6-7 minutes on each side until cooked through and nicely browned.
Remove the chicken from the skillet and let it rest for a few minutes. Slice the chicken into strips.
In the same skillet, add the sliced red and yellow bell peppers, and small red onion. Sauté for about 5-6 minutes until the vegetables are tender but still crispy. Season with a little salt and pepper.
Prepare the salad base by placing 4 cups of romaine lettuce into serving bowls.
Top the lettuce with 1 cup of cooked brown rice or quinoa, 1/2 cup of black beans, and the sautéed vegetables.
Add the sliced chicken on top of the vegetables and rice/quinoa.
Dice the avocado, and distribute evenly over the salad bowls. Squeeze the juice of 1 lime over the salads.
Toss everything gently to combine all ingredients just before serving.
Calories per Serving: 550
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