shoutout to @violetwitchel for the original, i took her recipe and modified it to make it lower in calories & higher in protein without sacrificing flavor
lasts 4-5 days in the fridge
makes 7 servings. macros per serving:
340 cals + 31g protein + 7g fiber
(if you need help, i have a video showing how to find the serving size on my profile – posted 1.26☺️)
**if you want bigger portions you can make it into 6 servings: 395 cals, 36g protein, 8g fiber per serving
Salad
* 3 bell peppers, finely diced – i used red, orange & yellow
* 1 shallot, finely minced
* 1 can chickpeas, drained and rinsed
* 1 can great northern beans, drained and rinsed
* 1.5 cups fire-roasted corn
* 1/2 – 1 bunch cilantro, chopped
* 1.5 lbs boneless, skinless chicken breast – i seasoned with garlic salt, chipotle chile pepper & smoked paprika
Chipotle Dressing
* 3 tbsp red wine vinegar
* 3 tbsp olive oil – i used oliva dorado, code: Maggie15 for 15% off. also linked in my linktree🫒
* 1 tbsp honey
* 3 chipotle peppers in adobo (1.5 servings or 45g)
* ¾ tsp salt
* ¼ tsp black pepper
* ¼ tsp dried oregano
* juice of 1 lime
**after combining all ingredients, add salt or any other seasonings you like to taste
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