October 17, 2013

Express Meal-Chicken Fajita Salad

 

Pardon the blurry picture, I was in a hurry to eat this!

While perusing Pinterest one day, I found a recipe for a chicken fajita bowl.  I liked that idea a lot! While I do love tortillas (does anyone NOT love tortillas) in my efforts to reduce my carbs, I knew that dumping a fajita into a bowl and losing the tortilla would hit the spot.

One of the thing I’m learning on this weight loss journey, is that I can reduce my carbs at each meal a substantial amount, while still allowing myself a “token” amount to stay satisfied.  In this case, I decided to remake the idea of the fajita bowl by reducing the rice, adding some lettuce and turning it into a crazy, delicious and super filling salad.

The best way to make this meal truly express is to make it with leftover rice or microwavable frozen rice you can buy at stores like Trader Joe’s.  Long grain brown rice takes a very long time to cook.  I’m happy using long grain white rice, which can be ready in about 30 minutes, which makes this a perfect meal.

 

Express Meal-Chicken Fajita Salad
Prep time:
Cook time:
Total time:
Serves: 5
Super fast, super delicious! Perfect for beating those mexican food cravings with a healthy option
Ingredients
  • 1 cup of rice
  • 2 cups of water
  • 1.5 lbs boneless, skinless chicken
  • 2 bell peppers, cut into strips
  • .5 sweet onion, cut into strips
  • 1 cup frozen corn, thawed
  • 1 can of black beans, drained and rinsed
  • 2 tsp cumin
  • 2 tsp chili powder
  • juice from 1 lime
  • chopped or shredded lettuce-2 cups for each adult serving
  • reduced fat shredded cheese
  • salsa
  • ranch dressing
  • optional: corn chips, avocados, sliced tomatoes, olives, jalapenos
Instructions
  1. Bring water to a boil and cook your rice according to package directions
  2. Chunk chicken into bite size pieces. Heat some olive oil in a non-stick skillet (I use only a couple teaspoons). Toss in the chicken and while it’s browning, add cumin and chili powder. When chicken is browned on all sides, add peppers and onions and cook until chicken is cooked through and veggies are soft.
  3. Add thawed corn and rinsed beans to pan and allow them to heat up. Stir in juice from one line.
  4. On a plate, start with two cups of lettuce. Top with half a cup of cooked rice. Add chicken topping from skillet and then serve to taste with salsa, ranch dressing, shredded cheese, avocado or anything else you like on your fajitas.

 

The little extras can add up to a big calorie load, so be sure to measure items like your cheese and salad dressing to be sure you’re not over doing it.  Mixing the ranch and salsa together before serving not only thins the dressing out so you can get more distance out of your serving, but tastes pretty darn amazing.  There are a lot of copy cat recipes floating around the internet for Chipotle’s Cilantro-Lime rice which would also be a delicious addition.

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