Grilled Chili Lime Chicken Fajita Salad

1. Grilled Chili Lime Chicken Fajita Salad

Why You’ll Love It:

Think juicy, chili-lime marinated chicken sizzling on the grill, nestled on a bed of crisp greens with creamy avocado, sweet peppers, and a tangy vinaigrette. It’s like your favorite fajitas went on a health kick—but kept all the flavor.

Why It’s Healthy:

Lean protein from grilled chicken

Nutrient-packed greens and bell peppers

Healthy fats from avocado

No heavy dressings or tortillas

Shopping List:

2 boneless, skinless chicken breasts

2 tbs olive oil

Juice of 2 limes

2 tsp chill powder

1 garlic clove, minced

Salt & pepper

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 avocado, sliced

Mixed greens or romaine lettuce

Optional: red onion, cherry tomatoes, cilantro

Let’s Cook:

Step 1: Marinate the Chicken

In a bowl, mix olive oil, lime juice, chili powder, cumin, garlic, salt, and pepper. Toss the chicken in and let it marinate for 20–30 minutes (or up to 8 hours in the fridge if you’re planning ahead).

Step 2: Grill It Up

Heat a grill or skillet to medium-high. Cook chicken for 5–6 minutes on each side or until fully cooked and charred on the edges. Let it rest before slicing.

Step 3: Sauté Those Veggies

In the same pan, throw in the sliced peppers (and onion, if using) for 3–4 minutes until tender and slightly blistered.

Step 4: Build Your Salad

In a big bowl, lay down the greens, then top with sliced chicken, sautéed peppers, avocado, and any extra toppings.

Step 5: Dress & Serve

Whisk up a quick vinaigrette (olive oil + lime juice + pinch of chili powder) and drizzle it all over. Dig in while the chicken is warm and the avocado is perfectly creamy.

Final Thoughts

Healthy eating doesn’t have to be boring—especially when it tastes this good. The Grilled Chili Lime Chicken Fajita Salad is a zesty, fresh dish perfect for hot nights or light lunches, while the Stuffed Bell Peppers bring comfort and flavor without the guilt. Bonus? Both are meal-prep friendly and totally customizable.

Pro tip: Double the fajita chicken and use leftovers in tacos, wraps, or rice bowls. And if you’ve got extra stuffing from the peppers? Throw it in a burrito or wrap it up in lettuce for a quick lunch.

Want more recipes like these? Let me know, and I’ll keep them coming!

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