--3 tbsp. Meijer classic olive oil, divided
--Juice of 1 lime
--2 (8 oz.) boneless, skinless chicken breast, cut into strips
--½ red bell pepper, thinly sliced
--½ yellow bell pepper, thinly sliced
--½ green bell pepper, thinly sliced
--½ orange bell pepper, thinly sliced
--½ medium red onion, thinly sliced
--1 tsp. McCormick Chili powder
--1 tsp. McCormick Oregano leaves
--1 (5 oz.) bag Dole Spring Mix Salad
--Toppings (optional): chopped fresh cilantro, shredded Monterey Jack or Colby Jack cheese
- For the vinaigrette, in a small bowl whisk together 2 tbsp. of the oil plus lime juice and pepper to taste. Set aside until serving time.
- In a large nonstick skillet heat remaining 1 tbsp. oil over medium-high heat. Add chicken; sauté 2 minutes or until lightly browned. Using a slotted spoon, transfer chicken to a plate.
- Return skillet to medium-high heat. Add bell peppers, onion, chili powder, oregano and pepper to taste. Sauté 2 minutes or until vegetables are crisp-tender. Return chicken to skillet; cook and stir just until heated through and chicken is no longer pink (165°F). Remove from heat; let cool slightly.
- Place salad greens on a large platter or in individual bowls. Top evenly with chicken-bell pepper mixture; drizzle with vinaigrette. If desired, sprinkle with cilantro and cheese, and serve.
Recipe adapted from 2014 March/April Healthy Living Naturally booklet.
Nutritional Information (per serving): 175 calories, 9g fat, 1.5g saturated fat, 50mg cholesterol, 60mg sodium, 6g carbohydrate, 1.5g fiber, 19g protein
Note: For traditional fajitas, the bell pepper mixture can be spooned onto warmed flour or corn tortillas.
Serve with Meijer Plain Greek yogurt topped with strawberries
Nutritional Information for meal (with 1 Meijer 8-inch Whole Wheat flour tortilla, Meijer Plain Greek Yogurt & Strawberries): 505 calories, 14g fat, 60mg cholesterol, 435mg sodium, 55g carbohydrate, 7g fiber, 42g protein.