Chicken Fajitas Wrapped in Romaine Leaves

By Tess Brown

Chicken Fajitas Wrapped in Romaine Leaves

YieldMakes 1 Serving

C&J Nutrition

INGREDIENTS

    • 4 ounces skinless chicken breast, cut into narrow strips
    • 1 teaspoon lime juice
    • 2 teaspoons olive oil
    • 1/2 clove garlic, minced
    • 1/4 teaspoon cumin
    • 1/4 teaspoon chili powder
    • 1/8 teaspoon salt
    • 1/2 red pepper, sliced
    • 1/2 cup sliced yellow onion
    • 1/3 of an avocado
    • 3/4 cup cooked brown rice
    • 2 large romaine leaves

    INSTRUCTIONS

    1. In a medium bowl, add chicken strips, lime juice, garlic, chili powder, cumin, and salt.

    2. Toss the chicken to coat it in the marinade. Cover and let marinate for 20-30 minutes.

    3. In a medium skillet, heat 1 teaspoon olive oil over medium-high heat. Add the onions and peppers and sauté for approximately 10 minutes, or until soft and slightly caramelizing. Remove from the skillet and set aside.

    4. Add the remaining 1 teaspoon olive oil and let heat for 1 minute.

    5. Add the chicken and cook for approximately 6-8 minutes, or until chicken is fully cooked through. Add brown rice at the last minute to heat through.

    6. Fill two romaine leaves with the chicken, veggie, rice mixture, then top with chopped avocado.