One of the many things I absolutely love about being in the weight loss industry is the sense of "community" you build over time with your clients. Many of my clients, who are on the Medifast diet, and I have never met face-to-face and I still consider them my friends.
This Medifast-compliant recipe came from a client in the Midwest who is doing fabulous on the program. Thank you, Chef Sheree, for this great Medifast plan recipe!
Servings: 2 Leaner
2 Tbsp. of Real Lemon
2 Tbsp. of Real Lime
2 Tbsp. Extra Virgin Olive Oil
2 1/2 tsp. Minced Garlic
1/2 tsp. Sea Salt
1 tsp. Chili Powder
1/2 tsp. Ground Black Pepper
1 pound boneless, skinless, chicken breast (approximately)
In a glass bowl blend all ingredients well. In a large, zip top, freezer bag place chicken breasts with all traces of fat removed. Pour seasoned mixture over the chicken. Shake to coat thoroughly. Place the bag flat on a plate, separating the chicken so they don't overlap. Place in the refrigerator overnight. Cook thoroughly on a griddle or in a skillet. Allow to cool slightly. Slice into strips or cubes.
I have used this recipe on round steak and it is great!
We like this chicken served warm over a bed of chopped baby spinach, field greens, endive hearts, cucumbers, red peppers, cherry tomatoes, and a few sliced green onions. Shown here, 5 oz. Fajita Chicken topped with 1 oz of Low Fat Cheddar Cheese.
Compliments of Chef Sheree