Chicken Feta Fajita Salad

Hot summer days call for light summer salads! We were totally craving Mexican food yesterday to go along with all the heat, but figured we’d replace the carbs from the fajita tortilla shells with a couple of Coronas 🙂

INGREDIENTS

  • 2 chicken breasts (450 g)
  • 1 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp fresh ground pepper
  • 10 drops tabasco sauce
  • 1 large red bell pepper, seeded and sliced
  • 1 medium red onion, sliced
  • 1 cup sliced white mushrooms
  • 8 cups baby spinach
  • 1 medium avocado, sliced
  • 60 g light feta cheese
  • 1/4 cup chopped fresh cilantro
  • 1 lime

DIRECTIONS

  • Slice chicken into long strips.
  • Heat olive oil over medium-high heat in large frying pan.
  • Add chicken strips and stir until all sides are cooked, about 5 minutes. Meanwhile, add in chili powder, cumin, paprika, garlic powder, oregano, cayenne, pepper and tabasco.
  • Add bell pepper, onion and mushrooms. Stir and cook until vegetables soften. Remove from heat.
  • Divide baby spinach among serving plates and top with chicken and veggies, followed by avocado, feta and cilantro.
  • Serve with lime wedge on the side and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 386 calories, 18 g carbs (4 g sugar), 14 g fat, 43 g protein, 8 g fibre , 334 mg sodium

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Chili Lime Tofu Stir-Fry

Yesterday was National Pita Day according to Extreme Pita (half price pitas all day with proceeds going towards the Heart & Stroke Foundation) so Dave and I resolved to eat pitas for all three of our meals. Sadly our plan was foiled as upon arrival for the final pita of the day we are greeted by a glowing neon “CLOSED” sign. Still hungry and not willing to sink to Subway for dinner, I had to improvise with what little was left in the fridge at home… and it turned out great!

INGREDIENTS

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 inch ginger, thinly sliced
  • 1/2 onion, sliced
  • 2 cups sliced white mushrooms
  • 1/2 green pepper, sliced
  • 1/2 head red cabbage, sliced
  • 1 package (350 g) extra firm tofu, cubed
  • 1 cup cooked quinoa
  • 1 tsp red chili flakes
  • 1 lime, juiced
  • 1 tbsp soy sauce

DIRECTIONS

  • Heat oil over medium heat. Sauté garlic, ginger, onion for 2 minutes. Add mushrooms, peppers and cabbage and cook until peppers and cabbage soften.
  • Add tofu, quinoa, chili flakes, lime juice and soy sauce and stir for 3 minutes.
  • Remove from heat, serve and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving:

Calories 245

Carbs 25 g

Sugars 6 g

Fat 11 g

Protein 16 g

Fibre 5 g