As I said, this is my second round of #21DFXExtreme and I really want to follow the Countdown to Competition plan to a T. I keep doing ok with it but not 100% committed. I've got my mind made up this week and there's no looking back. I spent a lot of time today preparing my food and researching what other's were saying about Countdown to Competition. I wish I could be like Autumn and eat fish for all 7 of my proteins, but I'm not there yet.
Gonna take my own advice this week and MOVE forward. Remembering my WHY and the GOALS I have set for myself. Also, remembering that Spring Break is right around the corner!?!?!
I need you to help hold me accountable-watch my posts, check in with me! I need motivation sometimes as well.
This is a new recipe I made this week and I LOVE!
This recipe makes 4 servings and 2 fajitas each
Chicken Fajitas
Ingredients:
1tsp chili powder
1/2 tsp. sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp olive oil, divided, use
4 (5-6oz) raw chicken breast, boneless, skinless, cut into 1/2 in strips
1 medium red or green red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine (or butter) lettuce leaves
1/2 medium avocado, thinly sliced
1 cup fresh salsa
lime wedge for garnish optional
Directions:
Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable plastic bag.
Add chicken, bell pepper, and onion; mix gently to coat.
Refrigerate for 15 minutes.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
Empty contents of bag into skilled; cook stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
Remove from heat. Add lime juice.
Evenly top lettuce leaves with chicken mixture, avocado and salsa.
Garnish with lime wedges if desired.
Containers: 2 Green, 1/2 purple, 1 red, 1/2 blue
I didn't use the salsa with the wrap pictured because I am on the Countdown plan so I'm not using purple for today's plan.
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