Tuesday, April 22, 2014

Chicken Fajitas

An easy and fast dinner for anyone to enjoy!

Servings: 6
Kcals per Serving: 290
Sodium per Serving: 270 mg

1 pound boneless, skinless chicken breast
2 teaspoons chili powder
2 teaspoons garlic powder
1.5 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
6 whole wheat tortillas, 8 inch

6 ounces low fat cheddar cheese, shredded
1 cup tomato, chopped
Cilantro, chopped
Jalapeno, sliced

Freeze chicken 30 minutes until firm and easier to cut.  Cut chicken into 1/4 inch strips.  Place in a single layer on a plate.  Sprinkle both sides of strips with chili and garlic powder.
Add oil to a 12-inch skillet.  Heat to medium high.  Add chicken strips.  Cook 3-5 minutes, stir frequently.
Add bell peppers and onion.  Stir and cook until vegetables are tender and chicken is no longer pink.
Scoop chicken mixture (2/3 cup each) onto tortillas.  Top with your favorite toppings.
Serve flat or rolled.

Want a vegetarian option? Use 1 can (15 ounces) black beans (drained, rinsed).
Heat cold tortillas to make them easier to fold.  Cover tortillas with a moist paper towel and heat 30 seconds in microwave.
Want a great side option? Pair with fresh, cut Mango's!

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