Mexican Chicken Fajitas with Quinoa & Italian Pasta Primavera
A balanced meal plan designed for a daily intake of 2000 calories, consisting of two delicious meals inspired by various cuisines, providing a healthy balance of macronutrients.
4/4/2025•31 views
Mexican Chicken Fajitas with Quinoa
Nutrition Information
Calories
1000
Protein
80g
Carbs
80g
Fat
40g
Ingredients
- 2 medium chicken breasts (300g)
- 1 large bell pepper (150g)
- 1 large onion (150g)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon taco seasoning (15g)
- 1 cup cooked quinoa (185g)
- 2 tablespoons fresh lime juice (30 ml)
- 2 tablespoons fresh cilantro, chopped (15g)
- Salt to taste
- 1 avocado, sliced (150g)
Instructions
Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
Slice the chicken breasts into thin strips and season them with taco seasoning and salt.
Add the chicken strips to the skillet and cook for about 5-7 minutes until golden and cooked through. Remove from skillet.
In the same skillet, add the remaining olive oil followed by sliced bell pepper and onion. Sauté for about 5 minutes until they are tender.
Add the cooked chicken back to the skillet and mix thoroughly. Drizzle with fresh lime juice and stir in chopped cilantro.
In a serving bowl, combine cooked quinoa, then top it with the chicken fajita mixture.
Serve with sliced avocado on the side.
Italian Chicken and Broccoli Pasta
Nutrition Information
Calories
1000
Protein
80g
Carbs
150g
Fat
30g
Ingredients
- 300g whole-grain pasta (dry)
- 300g chicken thighs, boneless and skinless
- 2 cups broccoli florets (150g)
- 3 tablespoons olive oil (45 ml)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning (5g)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (25g)
- 2 tablespoons fresh parsley, chopped (10g)
Instructions
Cook the whole-grain pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken thighs with salt, pepper, and Italian seasoning.
Add chicken to the skillet and cook for about 6-7 minutes per side until fully cooked. Remove from skillet and let it rest before slicing.
In the same skillet, add remaining olive oil and minced garlic, sauté for about 1 minute until fragrant.
Add broccoli florets and cook for about 5 minutes or until tender.
Add the cooked pasta to the skillet with broccoli and toss together.
Slice the cooked chicken and place it on top of the pasta dish. Sprinkle with Parmesan cheese and fresh parsley before serving.
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