A simple and satisfying lunch {chicken fajitas & black bean soup}

Finding a healthy, tasty, and satisfying meal these days has become nearly impossible.  By following some of the latest diet trends, such as South Beach and even more strict vegan diets, I’ve experienced nothing more than a constant feeling of dull hunger, culminating in a search for anything high in carbs, sugars and fat.  Here’s a perfect, post-workout, meal that was not only mouthwatering, but also left me more satisfied than I had anticipated.  

Chicken fajitas and black bean soup are excellent sources of deliciousness and protein.  Without avocado, cheese or sour cream, this dish can also be extremely low fat.  Here’s my recipe below. 

  

Ingredients:

fajitas:

1 chicken breast (cut into 1/2 inch strips)

1/3 large onion (cut into 1/4 inch strips)

1/2 bell pepper (cut into 1/4 inch strips)

1 (roma) tomato, diced

1-2 large whole wheat tortillas

salt & pepper to taste

lime juice to taste

black bean soup:

1 can black beans

1/2-1 cup chicken (or vegetable) broth

1/4 cup onion, diced

1/4 cup tomato, diced

salt & pepper to taste

lime juice to taste

feta cheese to taste

Method: 

fajitas:

1) Heat chicken strips on grill pan over medium-high until browned on one side

2) Flip chicken strips over & add pepper and onion strips

3) Cook 5-10 minutes over medium heat until chicken is cooked through

4) Season with salt, pepper & lime to taste

5) Serve with whole wheat tortillas & diced tomato

soup:

1) Bring black beans & chicken broth to a boil in saucepan

2) In blender, combine mixture with onion & lime juice until smooth

3) Top with diced tomato, onion & feta cheese