Southwest Lunch & Snack

 

First, I added a tiny bit of EVOO and a few spoons of garlic (because a few spoons of garlic goes in about everything in my house) to a cast iron skillet and added some sliced chicken breast, I then covered it with cayenne pepper, chilli powder, cumin, paprika, salt, pepper, and some homemade hot sauce (made & jarred in from my  my husband's garden from scotch bonnets, chillies, tomato, etc. - tabasco sauce can be a substitute, but mine my husband's is HOTTER)

 I then made some salad dressing from 1 TBSP EVOO, 2 TBSP red wine vinegar, 1 TSP lime juice, and about 1/4 cup of cilantro (mine was grown in the garden and then frozen).  I also added some salt and pepper and then stirred it up.

I put about 4 cups of baby lettuce blend (included baby spinach), about 8oz (estimated) of chicken breast, 1/4 cup of black beans, 1/4 cup of white & yellow corn, 1/2 an avocado, and maybe 1/4 a cup of diced red onion.   I've found it to be a tasty mix, it even seems a bit sweet to me, go figure.  

MyFitnessPal says my concoction is 598 calories, 58 grams of protein, 30 grams of fat, and 30 grams of carbs with a whopping 15 grams of those being fiber.  Don't forget that fat is almost all coming from the olive oil and avocado :)   I'm splitting this as my Lunch and Snack.