Healthy Recipes Lunch & Dinner Entrées

Wholesome Chicken Fajitas for a Nourishing Meal

Protein-Packed Fajitas for a Healthy Meal

Enjoy a protein-packed and healthy meal with these quick and easy fajitas. Tender chicken, vibrant bell peppers, and onions are cooked to perfection and wrapped in corn tortillas. Topped with melted cheese and served with salsa, these flavorful fajitas are a delicious choice for a fitness-friendly and nutritious dinner option.

  • Frying pan
  • Knife
  • Cutting board
  • Spatula
  • Lid
  • 2 Corn Tortillas
  • 5 ounces Chicken Breast
  • ¼ Onion
  • ¼ Bell Pepper
  • Salsa
  • Green Onion
  • 2 ounces Fat-Free Cheese
  1. Preheat a frying pan and cook the chicken: Place a burner on medium heat. Cut the chicken breast into bite-sized pieces and fry them in a non-stick pan sprayed with zero-calorie cooking oil. Set the cooked chicken aside and season with salt and pepper to taste.
  2. Cook the onions and peppers: In the same pan, add the sliced onions and bell peppers with an additional spray of zero-calorie cooking oil. Season with salt and pepper to taste. Sauté until the vegetables are tender.

  3. Spray tortillas and melt cheese: Lightly spray both sides of the corn tortillas with cooking oil. Place them in the pan and cook on one side until slightly crispy. Flip the tortillas and sprinkle the shredded fat-free cheese on top. Cover the pan with a lid and allow the cheese to melt onto the tortillas.

  4. Assemble and enjoy: Remove the tortillas from the pan and fill them with the cooked chicken, sautéed onions and peppers. Top with salsa and garnish with chopped green onions. Serve immediately and enjoy your flavorful fajitas.

  • Customize your fajitas by adding additional toppings such as sliced avocado, sour cream, or chopped fresh cilantro.
  • Serve the fajitas with a side of brown rice, black beans, or a fresh salad for a complete and satisfying meal.
  • To make it spicier, you can add some chili powder, cumin, or hot sauce to the chicken while cooking.
  • If you prefer a vegetarian option, you can replace the chicken with tofu or sautéed vegetables.
  • These fajitas are great for meal prep. You can make a larger batch and store the leftovers in the refrigerator for quick and easy meals throughout the week.
  • Experiment with different types of tortillas, such as whole wheat or spinach tortillas, for added variety and nutritional benefits.
entrée, Main Course
fajitas; Mexican cuisine; healthy; protein; low-calorie; quick and easy; chicken; peppers; onions; tortillas; salsa; cheese
Healthy Recipes Protein Packed Sides

Nutrient-Rich Vegan Quinoa Salad Recipe

Vegan Protein-Packed Quinoa Salad

This refreshing vegan quinoa salad is a nutrient powerhouse, packed with plant-based protein and wholesome ingredients. It features protein-rich quinoa, fiber-loaded garbanzo beans, crunchy bell peppers, hydrating cucumbers, and flavorful sundried tomatoes. Tossed in a zesty dressing made with heart-healthy olive oil, tangy champagne vinegar, and fresh basil, this salad is a vibrant and nutritious choice for a light lunch or a satisfying side dish. Indulge in this protein-packed vegan quinoa salad and nourish your body with every delicious bite.

  • Medium saucepan
  • Cutting board
  • Knife
  • Bowl
  • Measuring cups
  • Measuring spoons
  • 2 cups of uncooked quinoa
  • 1 can of garbanzo beans
  • 2 tablespoons of olive oil
  • 1 can of black olives
  • 2 bell peppers
  • ½ a red onion
  • 3 small cucumbers
  • ½ cup of sundried tomatoes
  • 1 packet of cherry tomatoes
  • Basil
  • Green onion
  • Champagne vinegar
  • 1 small lime
  1. Cook Quinoa: In a medium saucepan, add 2 cups of uncooked quinoa and 4 cups of water. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover and cook for 20 minutes.
  2. Prepare Veggies: Cut the bell peppers, red onion, cucumbers, cherry tomatoes, and sundried tomatoes into small bite-sized pieces. Chop basil and green onion.

  3. Prepare the Dressing: In a bowl, combine 2 tablespoons of olive oil, champagne vinegar, lime juice, chopped basil, salt, and pepper. Mix well.

  4. Combine All: In a large mixing bowl, combine the cooked quinoa, garbanzo beans, black olives, chopped veggies, and dressing. Toss everything together until well combined.

  5. Serve: Divide the salad into 8 portions. Enjoy it as a refreshing and protein-packed meal or side dish.

  • This Vegan Quinoa Salad is a nutritious and protein-packed dish that is perfect for a healthy meal or side.
  • Feel free to customize the salad by adding additional vegetables or toppings of your choice.
  • You can make the salad ahead of time and store it in the refrigerator for a quick and convenient meal throughout the week.
  • The flavors of the salad will develop more over time, so it can be enjoyed as leftovers.
  • For added protein, you can sprinkle some toasted nuts or seeds on top of the salad.
  • This salad is a great option for meal prep, picnics, potlucks, or as a light lunch or dinner option.
  • It’s gluten-free and suitable for vegan and vegetarian diets.
  • Remember to adjust the seasoning according to your taste preferences.
  • Enjoy the salad chilled or at room temperature for the best flavor.
Side Dish
Mediterranean, plant-based, vegetarian
vegan, quinoa salad, healthy, protein-packed, plant-based, nutritious, gluten-free, vegan recipe, vegan salad, quinoa recipe