NUTRITION

SERVINGS

INGREDIENTS

130 g chicken breast

150 g sweet potato

5 ml olive oil

5 ml olive oil

100 g bell peppers

50 g red onion

0.5 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

60 g mixed baby greens

15 ml lime juice

PREPARATION

• 1

  Preheat your oven to 200°C and line a baking sheet with parchment paper.

• 2

  Slice the sweet potato into thin, uniform fries and toss them on the baking sheet with 5 ml olive oil and 0.25 tsp sea salt.

• 3

  Roast the sweet potato fries for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the fries roast, slice the chicken breast, bell peppers, and red onion into thin strips.

• 5

  Heat the remaining 5 ml olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken strips to the skillet along with the chili powder, cumin, and garlic powder, sautéing until the chicken is cooked through and golden.

• 7

  Toss the sliced peppers and onions into the skillet with the chicken and cook for 5-7 minutes until they are tender-crisp and slightly charred.

• 8

  Place the mixed baby greens in a large bowl and top with the roasted sweet potato fries and the warm chicken fajita mixture.

• 9

  Finish the bowl by adding the sliced avocado, drizzling with lime juice, and seasoning with 0.25 tsp black pepper.