Clean Eating Fajitas w/Seasoning

IMG_0011I’m a big fan of cooking one main meal, then reusing it multiple ways later in the week. We all have a million things to do, so why spend extra time in the kitchen if we don’t have to? This fajita-seasoned chicken can be used SO many different ways.

And you don’t need any expensive/processed packets of seasoning mix loaded with sugar, it’s super simple to make this marinade at home!!! #eatrealfood #feelrealgood

I grilled a triple batch up on a sunny Sunday after church, and we used it to make 4 MEALS that week!
1. CHICKEN FAJITAS  – with Gluten Free brown rice tortillas and salsa
2. CHICKEN SALADS – leftover meat & veggies, served on salad, w/chips and salsa
3. CHICKEN BURRITO BOWLS – leftover meat & veggies, served over brown rice w/salsa
4. CHICKEN DINNER – leftover meat & veggies,with grilled pineapple & quinoa

All four meals were a hit with my toddler and hubby, AND they were super easy and healthy too!! #winwin Does your family love Fajitas too??

CLEAN EATING FAJITAS W/SEASONING
Serves: Approx. 6

INGREDIENTS:
¼ cup olive oil
2 Tbsp chili powder
2 Tbsp lime juice
2 Tbsp honey
2 Tbsp garlic powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp sea salt
2 lbs boneless, skinless chicken breasts (or sub steak)
3 sweet onions, sliced
3 green peppers, sliced
2 tsp olive oil

DIRECTIONS:

  1. Whisk spices into 1/4 cup olive oil.
  2. Pour mixture over chicken and refrigerate several hours or overnight.
  3. Place sliced peppers and onions in foil, toss with 2 tsp oil and a dash of salt/pepper. 
  4. Grill chicken and veggies for approximately 15-20 minutes. Or bake chicken in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees. Veggies will only take about 15-20 mins to bake
  5. Cut chicken strips, serve with veggies, tortillas, lettuce and salsa.

Source: www.cortneygraham.com

21 Day Fix Container Equivalent: 1/6 of recipe = 1 red, 1 green, 1 teaspoon  

Corn & Black Bean Salsa

Clean Eating Corn & Black Bean Salsa!As as life long picky eater, I was never one to get super adventurous with my food…Old El Paso taco seasoning and Taco Bell Crunch Wrap Supremes were about the extent of my exposure to Mexican food (super healthy too, right?).

But after being stationed in New Mexico when my hubby was in the military, I developed an OBSESSION for real, authentic Mexican food…and I’ve found lots of way to make it fit into my cleaner eating lifestyle too!

The cilantro in this dish is also one of the most DETOXIFYING herbs around, besides just plain tasting amazing! This salsa is YUMMY on chicken, tacos, salads, quesadillas, or just plain chips!

What’s your favorite MEXICAN FOOD? Comment below, maybe I have a *healthified* recipe I can share with you!

CORN & BLACK BEAN SALSA
Yield: About 4 cups

INGREDIENTS:
1 15 oz. can of black beans
2 10 oz. cans of diced tomatoes & green chilis
1 large onion, diced
24 jarred jalapeño slices, diced
1/2 bag of frozen corn, thawed
1 bunch of cilantro, chopped
1 Tbsp lime juice

DIRECTIONS:
1. Mix everything together. This gets better as it sits, so usually I make it a day in advance. Refrigerate up to 1 week.

Source: www.facebook.com/CortneyGrahamRealLifeHealthyLiving 
21 Day Fix Container Equivalent: 1 cup = 1/2 green, 1/2 yellow