CHICKEN FAJITA RICE BOWL


PAN-SEARED SALMON CAKES OVER GREENS


Boneless chicken cooks up quickly but stays juicy in this easy version of a Tex-Mex favorite. Serving it over brown rice adds fiber.


READY IN 15 MIN. – SERVINGS 4


2 tbsp vegetable oil 1 (12 oz) container fresh pepper strips 1 cup diced onions 1 lb boneless, skinless chicken thighs


1 tbsp chili powder 1 (15.9 oz) pkg Nature’s Promise Free from Whole Grain Brown Rice ¼ cup prepared guacamole


STEP 1 In a 12-inch skillet, heat the oil on medium. Add the peppers and onions. Season with salt and pepper. Cook 5 min., until golden, stirring often. STEP 2 Meanwhile, cut the chicken into ½-inch chunks. Add to skillet, along with the chili powder. Season with salt. Cook 7 min., stirring often, until chicken is cooked through. STEP 3 Heat the rice according to package directions. Divide among 4 bowls. Top with chicken mixture and dollop with the guacamole.


Per serving: 484 calories, 16g fat, 3g saturated fat, 107mg cholesterol, 226mg sodium, 57g carbohydrate, 6g fiber, 5g sugar, 28g protein


The food processor makes quick work of salmon, allowing you to get these crispy cakes on the table in no time.


READY IN 15 MIN. – SERVINGS 4


Prepared guacamole Use the rest of the


guacamole on burgers, sandwiches, or in the Snack Meals recipe on page 77.


1 lb skinless salmon fillets 2 tbsp chopped fresh dill ½ cup Italian seasoned bread crumbs


2 tbsp olive oil 1 (5 oz) box spring mix and baby kale ½ cup tzatziki


STEP 1 Cut the salmon into 1-inch chunks and add to a food processor, along with the dill. Season with salt and pepper. Pulse until finely chopped but not pasty. Form into 8 (½-inch-thick) cakes. In a shallow dish, press cakes into the bread crumbs to coat all sides. STEP 2 In a 12-inch nonstick pan, heat the oil on medium. Add salmon cakes and cook 2–3 min. per side, until golden brown. Season with salt. STEP 3 Divide the greens among 4 plates. Top each with 2 salmon cakes. Dollop with the tzatziki.


Tip Garnish with additional dill, if desired.


Per serving: 378 calories, 25g fat, 5g saturated fat, 67mg cholesterol, 338mg sodium, 12g carbohydrate, 1g fiber, 2g sugar, 28g protein


Spring mix & baby kale With kale, romaine, radicchio, red chard,


and more, this lettuce mix adds layers of flavor and lots of nutrition.


SIMPLE SWAP: Gluten-free bread crumbs plus grated


Parm and dried spices make an easy swap for seasoned crumbs.


www.savoryonline.com | April 2019 75


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