Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

Char-grilled chicken thighs and sautéed peppers served over a bed of fresh spinach, finished with a dollop of tangy Greek yogurt and a side of berries.

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NUTRITION

411kcal
Protein
39.7g
Fat
19.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thighs

1 cup sliced Bell Peppers

1/2 cup sliced Yellow Onion

2 cups Baby Spinach

1/3 cup Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1/3 cup fresh Strawberries

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PREPARATION

  • 1

    Pat the chicken thighs dry and season both sides with a pinch of cumin, chili powder, and sea salt.

  • 2

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the chicken for 5-7 minutes per side until charred and the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

  • 4

    In the same pan, add the olive oil along with the sliced peppers and onions, sautéing for 4-5 minutes until they are tender and slightly caramelized.

  • 5

    Add the baby spinach to the pan and toss for 30 seconds just until it begins to wilt.

  • 6

    Transfer the sautéed vegetables to a bowl, top with the sliced chicken, and add a dollop of Greek yogurt as a clean-eating substitute for sour cream.

  • 7

    Serve the bowl immediately with the fresh strawberries on the side for a touch of natural sweetness.

Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Fajita Bowl with Sautéed Peppers, Onions, and Spinach

Char-grilled chicken thighs and sautéed peppers served over a bed of fresh spinach, finished with a dollop of tangy Greek yogurt and a side of berries.

NUTRITION

411kcal
Protein
39.7g
Fat
19.5g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Thighs

1 cup sliced Bell Peppers

1/2 cup sliced Yellow Onion

2 cups Baby Spinach

1/3 cup Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

1/3 cup fresh Strawberries

PREPARATION

  • 1

    Pat the chicken thighs dry and season both sides with a pinch of cumin, chili powder, and sea salt.

  • 2

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the chicken for 5-7 minutes per side until charred and the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

  • 4

    In the same pan, add the olive oil along with the sliced peppers and onions, sautéing for 4-5 minutes until they are tender and slightly caramelized.

  • 5

    Add the baby spinach to the pan and toss for 30 seconds just until it begins to wilt.

  • 6

    Transfer the sautéed vegetables to a bowl, top with the sliced chicken, and add a dollop of Greek yogurt as a clean-eating substitute for sour cream.

  • 7

    Serve the bowl immediately with the fresh strawberries on the side for a touch of natural sweetness.