Add olive oil to a skillet. Heat over medium. Add sliced onions, sauté until soft. Add the chicken, cumin, and oregano, sauté, tossing often. Add the bell peppers when the chicken has browned.
For the salad, mix the tomatoes and lettuce, toss. Serve the salad on two plates, top with the chicken fajita mix, and add the avocado.
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|Serving Size: 1 Serving (928g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 352 (38%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 263.1mg||81 %|
|Sodium 319.3mg||11 %|
|Potassium 2593.6mg||68 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 18.5g||74 %|
|Sugars, other 17.6g|
|Protein 111.6g||159 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 933
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