Chicken Fajita Quinoa Bowl
- Time: 20-25 minutes
- Servings: 3
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Chicken breast, skinless, uncooked - 240 grams
- Red bell pepper - 1 medium (140 grams)
- Olive oil - 1 tsp (5 grams)
- Sea salt - 1/4 tsp
- Black pepper, ground - 1/8 tsp
- Cumin, ground - 1/4 tsp
- Paprika, ground - 1/4 tsp
- Garlic powder - 1/8 tsp
- Quinoa, cooked - 3/4 cup (139 grams)(or 1/4 cup uncooked)
- Pumpkin seeds, unsalted - 3 tbsp (30 grams)
- Cilantro, fresh leaves - 3 tbsp (6 grams)
- Lime, juice only - 1/2 medium or to taste
INSTRUCTIONS:
- Slice or chop the chicken and bell pepper.
- Place a pan over medium-high heat. Once hot, add the olive oil and the chicken. Season with sea salt and black pepper. Cook for 3 minutes and then add the red bell pepper together with the cumin, paprika, and garlic powder. Mix gently and cook for another 5 minutes. The bell pepper will char a bit.
- Serve the chicken and bell pepper with cooked quinoa and pumpkin seeds. Garnish with chopped cilantro and a bit of lime juice. Enjoy!
*Note: Divide equally by the listed number of ingredients. Stays fresh in the refrigerator for 3-4 days.
NUTRITION FACTS per serving:
- Calories 230
- Protein 23 grams
- Carbs 15 grams
- Fat 10 grams
- Fiber 3 grams
- Sugar 3 grams
- Iron 14% DV
- Calcium 3% DV
- Sodium 11% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Pumpkin seeds are a great addition to many recipes. They are very high in protein and omega-6 fatty acids.
Tags: low-carb, high-protein, dairy-free, soy-free, gluten-free, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.