Add olive oil to a skillet. Heat over medium. Add sliced onions, saute until soft. Add the chicken, cut into strips. Add the cumin and oregano, saute, tossing often. Add the bell peppers when the chicken is browned.
Wash and shred lettuce. Add the tomatoes, toss. Served the salad on two plates, top with the chicken fajita mix. Add the sliced avocado. Only use 1/4-1/3 of the chicken per plate and use the rest for leftovers
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (725g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 344 (53%)|
|Amt Per Serving||% DV|
|Total Fat 38.3g||51 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 145.1mg||45 %|
|Sodium 199.2mg||7 %|
|Potassium 1773.2mg||47 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 13g|
|Protein 53.7g||77 %|
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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: 647
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