One of the hardest things about transitioning to a healthy diet is how hungry you can feel, even after a meal. That’s why I recommend small meals and light snacks throughout the day, but you can also boost your satiety by eating foods that take a little longer to digest. Like avocados, for instance – they’re 72% water and 7% dietary fiber, which is a perfect combination to keep you feeling full. And lean meat like chicken breast has 19 grams of protein per serving but only 102 calories. Your body will get to work after eating these foods, breaking down more while leaving you feeling like you actually ate something.
These spicy chicken fajitas are a perfect lunch option because they’re so easy to prepare in advance. You can cook the chicken the night before, put it into tupperware, and blend up the sauce in the morning for optimal freshness. Pack it up with some corn tortillas and you’re good to go!
Enjoy!
Chicken Fajitas with Spicy Avocado Sauce
Serves 4
Sauce
- 1 large avocado, pitted, peeled, and cut in fourths
- 1⁄2 cup low-fat plain Greek yogurt
- 1⁄4 cup water
- Juice of 1⁄2 lemon
- 1⁄2 small serrano chile pepper
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon cracked black pepper
Fajitas
- 4 (4-ounce) boneless, skinless chicken breasts, cut into 1⁄2-inch-thick strips
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon cracked black pepper
- 1 teaspoon dried oregano, divided
- 1⁄4 teaspoon ground cumin
- 3 tablespoons extra virgin olive oil
- 2 large red bell peppers, cut into 1⁄2-inch-thick strips
- 2 large green bell peppers, cut into 1⁄2-inch-thick strips
- 2 large yellow bell peppers, cut into 1⁄2-inch-thick strips
- 1 large white onion, cut into 1⁄2-inch slivers
- 2 large cloves garlic, minced
- 8 corn tortillas
For the sauce, place all of the ingredients in a blender and blend until smooth. Set aside.
For the fajitas, season the chicken with salt, pepper, cumin, and half of the oregano. Heat the oil in a large pot over medium-high heat. Once the oil is hot, add the chicken, and cook 4 to 5 minutes. Add the bell peppers, onion, garlic, and remaining dried oregano. Season with salt and pepper to taste, and cook for a few more minutes, until the veggies are soft.
Warm the tortillas in a skillet over low heat. Scoop the chicken and veggie mixture into each tortilla and drizzle with avocado sauce. Fold the tortilla over and serve.
This is another recipe from The DASH Diet Cookbook.
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