Macros (makes 6 servings):
Protein: 73
Carbs: 131
Fat: 38
Calories: 1,158
Grocery List:
- Chicken breast (3 lbs)
- Tortilla (12 – I used Mission carb balance) – [not pictured]
- Fajita seasoning (1 packet)
- Lime juice (4 TBSP)
- Yellow rice (two 10 oz bags)
- Colored bell peppers (3)
- Onion (2)
- Olive oil (6 TBSP)
- Shredded cheese (8 oz package) – [not pictured]
- Sour cream (8 oz container) – [not pictured]
- Olive oil (2 TBSP)
- Zucchini (2)
- Onion (1)
- Green bell pepper
- Poblano pepper
- Taco seasoning (1 packet)
Directions:
- Add the yellow rice to a rice cooker along with 6 cups of water. Cook on the white rice setting
- Dice the chicken into thin strips. Add the chicken to a large bowl along with the fajita seasoning and 2 TBSP lime juice. Mix thoroughly and set aside to marinade for 30-60 minutes.
- Dice your onion and colored bell peppers into long strips
- Dice the remaining veggies into small bits
- Add 2 TBSP of olive oil to a 15-inch cast-iron skillet and set the stove to medium-high heat
- Add 2 TBSP of olive oil to a large pan/wok and also set this burner to medium-high heat
- To the cast-iron skillet, add your onions and veggies
- To the large pan/wok, add the zucchini, onion, green bell pepper, and poblano pepper
- Add ½ of the taco seasoning mix to each pan. Cook until desired tenderness
- Remove the onions and peppers from the cast-iron skillet and add 2 more TBSP of olive oil
- Add the marinated chicken and cook until no more pink in the center of the chicken strips (break the largest one in half to check)
- Add the peppers and onions back into the cast-iron skillet with the cooked chicken
- Add 2 TBSP lime juice and sear on high for a few minutes
- Assemble the fajitas on the day of consumption by adding cheese and sour cream (and whatever other toppings you’d like)
