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Chicken Fajita Stuffed Bell Pepper
Ingredients
- 1 medium/large avocado
- 2-4 bell peppers (halved)
- 2 grilled chicken breasts, fully cooked and sliced
- 1/4 tsp chili powder
- 2 Tbsp cilantro
- 1/4 tsp cumin
- shredded lettuce
- 1 cup already cooked quinoa
- salsa
- salt and pepper to taste
- 1 cup low fat shredded cheese
Preparation
To get started heat oven to 35
Mix salt, pepper, cilantro, cumin, chili powder, and quinoa together and place to the side.
Cut the bell pepper in half (if you havent already) and clean out the seeds.
Layer quinoa and then grilled chicken into the pepper, and then top each with cheese.
Place in the oven for about 10 minutes until the bell pepper has softened.
Chicken Fajita Stuffed Bell Pepper
Top with avocado and serve with shredded lettuce and salsa for a complete meal.
This is SO GOOD! I love bell peppers, and I love all of these flavors that are married together that make this chicken fajita stuffed bell pepper so amazing. I could seriously just eat the flavored quinoa all by itself.
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Source: Pink When
Chicken Lettuce Wraps
Ingredients
- 2 Tablespoons avocado oil
- 2 oz mushrooms, finely chopped
- 2 cloves of garlic, peeled and minced
- 1 small piece ginger, peeled and minced
- 9 oz ground chicken
- 1 teaspoon lemon juice
- 2 Tablespoons coconut aminos
- 4 large iceberg lettuce leaves
- 1 spring onion, finely sliced
- cilantro, to garnish
Preparation
Heat the avocado oil in a pan and cook the mushrooms until caramelized.
Add the garlic, ginger, and ground chicken and cook until the chicken has cooked thoroughly, stirring regularly. Stir in the lemon juice and coconut aminos and remove the pan from the heat.Spoon the mixture into large, open lettuce leaves and scatter over the spring onions and cilantro. Wrap the leaves in on themselves and enjoy!
Source: Foodista