fajitas(Single serving)


  • 21 Day Fix Smoky Southwestern Seasoning (from the 21 day fix guide book)
  • 1 chicken breast cut in to strips
  • 1/4 red onion, sliced
  • 1/4 red pepper, sliced into strips
  • 1-2 tbsp of diced tomatoes, or a little salsa
  • 1 x 10″ whole wheat tortilla bread
  • A few leaves of baby spinach
  • 2 tsp olive oil

Container values:

1 red, 1 green, 1.5 yellow, 2 tsp


  1. In a non-stick pan or skillet, heat up 2 tsp of olive oil over medium heat and saute the onion and red pepper for about 3 minutes, until the onion is a little soft, but still on the crunchier side. Remove from heat and transfer to a bowl.
  2. Put the skillet back on the oven (it’s okay if there is still oil from the veggies, if the pan is dry, you may need a bit more oil to cook the chicken). Add the chicken and season with the Southwestern seasoning. Cook over medium heat, turning chicken a few times until fully cooked. Remove from heat.
  3. Lay tortilla bread flat, and put a few leaves of baby spinach, then the veggies, chicken, and top with the diced tomatoes or salsa.
  4. Fold up, and enjoy!

I didn’t put cheese in my fajita because I already used my blue container earlier in the day, but you could sprinkle cheese on top. It doesn’t need it though, the Southwestern seasoning is fantastic!

Avocado & Egg Salad on Toast

(Single serving)


  • 1/4 of an avocado (1 blue)
  • 2 eggs, hardboiled (1 red)
  • 1 piece of whole wheat toast (1 yellow)
  • Any spices you like (I used the 21 day fix’s Mediterranean spice from the guide book) (free)


Hard boil 2 eggs in whichever method you prefer. Cool and peel the eggs, then in a small mixing bowl, mash the eggs together until chunky, then mash in the 1/4 avocado and toss in any spices you like (or use either the all purpose spice, or the Mediterranean spice from the 21 day fix guide book. Once the mixture is the consistency you like, toast the toast, and pile the salad mixture on top! Delicious, nutritious, and very filling.