Chicken fajita baked potato

A different way to enjoy chicken fajitas. I love a salad bowl, but in the middle of winter it’s sometimes just not what I’m craving.

Instead of having multiple wraps (anywhere from 120–180 calories each), I’m keeping things simple and satisfying by choosing one main carbohydrate source — a baked potato — topped with chicken fajita filling.

Warm, filling, and just as tasty.

I then add loads of extra volume and nutrients with a side salad or my favourite veggies!

531 calories

P: 49g C: 58g C: 11g

Recipe serves 3

Ingredients

• 600g of baking potatoes (around 200g each x 3)

• 500g raw chicken breast

• 1 x red bell pepper (120g)

• 1 x red onion (80g?

• 1 x packet of fajita seasoning- I used Extra Mild Smoky BBQ Seasoning (Old El Paso)

• 60g of cheddar cheese (20g to top each baked potato)

  
  

Method

🥔Wash and dry potatoes.

Prick with folk. Spray each potato with 3 sprays of 1kcal spray and season with salt and pepper.

Pop in oven for 1 hour to 1 hour 10 mins.

—————

🐓Meanwhile prep veggies. Dice onion and dice peppers.

Cut chicken into chunks.

Sautée onion and peppers on a low heat for a few minutes. I used 1kcal spray. To avoid burning and adding more oil I added a splash of water to help soften.

Next add your chicken and cook through. Finally add seasoning and stir well.

When your baked potatoes are ready- fill with chicken fajitas mix and top with cheese.

I popped back in the oven to melt the cheese but that’s optional!