We are experimenting with the recipes on the Fix Extreme and so far there has not been 1 recipe that we haven’t loved!  We are making the chicken Fajitas on Sunday night and we plan to make extra so we can have lunch for Monday.  Not only is it really delicious, it makes great leftovers too!  This is something you could make in bulk and portion out for the entire week and have lunches for a few days.  If you have non clean eaters in your family you can still do the chicken fajitas but just give everyone else shells to use instead of lettuce!
So please put this in rotation, it’s quite awesome!  Make sure to let me know what you think!
This recipe makes 4 servings and 2 fajitas each

Ingredients

1tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp olive oil, divided, use
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa
lime wedge for garnish optional
Directions
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large re-sealable plastic bag. Add chicken, bell pepper, and onion; mix gently to coat. Refrigerate for 15 minutes. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skilled; cook stirring frequently, for 5 to 6 minutes, or until chicken is cooked through. Remove from heat.  Add lime juice. Evenly top lettuce leaves with chicken mixture, avocado and salsa. Garnish with lime wedges if desired.

 Containers:  2 Green, 1/2 purple, 1 red, 1/2 blue

 You gotta try this!  It’s amazing!!!


Renee Smith

Independent Diamond BeachBody Coach