Low-Fat Chicken Fajita Salad For 2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 bell pepper, any color1/2 large sweet onion1 Tbsp olive oil6 oz boneless skinless chicken breast2 cups lettuce, any variety2 Tbsp low-fat sour cream2 oz low fat cheddar cheese
Slice bell pepper and onion into strips. Place in a skillet and toss with olive oil, turn on medium heat, and add salt (approx 3 turns from a grinder). The salt makes the water from the vegetables leak out and allows for faster caramelization. Cook until soft, approx 20 minutes.
While veggies are cooking, cook the chicken breasts using whatever method works best for you; I prefer the George Foreman grill and rub salt and pepper into the breast before cooking. Cook until fully white inside. Slice into strips.
Prepare two salad bowls with 1 cup lettuce each, 1 oz cheddar cheese each (shredded), and 1 Tbsp low-fat sour cream each.
Divide the veggies and chicken into the two bowls and toss- and eat! May add salsa, also good with brown rice (not included in nutritional info)
Number of Servings: 2
Recipe submitted by SparkPeople user GRATEFULSNED.
While veggies are cooking, cook the chicken breasts using whatever method works best for you; I prefer the George Foreman grill and rub salt and pepper into the breast before cooking. Cook until fully white inside. Slice into strips.
Prepare two salad bowls with 1 cup lettuce each, 1 oz cheddar cheese each (shredded), and 1 Tbsp low-fat sour cream each.
Divide the veggies and chicken into the two bowls and toss- and eat! May add salsa, also good with brown rice (not included in nutritional info)
Number of Servings: 2
Recipe submitted by SparkPeople user GRATEFULSNED.
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 11.9 g
- Cholesterol: 61.1 mg
- Sodium: 244.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.8 g
- Protein: 28.7 g
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