Chicken Fajitas for Dinner

Chicken Fajitas

You can try a different source of protein each time you make fajitas. This recipe calls for chicken but you can also try a lean cut of steak, seitan, or extra-firm tofu.  First start with your favorite and then next time, try something new!  Variety is the spice of life! If you decide to use a prepared marinade, check the ingredients carefully to make sure you are getting too much sugar or sodium. (The nutritional information for this recipe includes the home made marinade.)

4 servings

Marinade

¼ cup white wine vinegar

2 tablespoons balsamic vinegar

¼ cup olive oil

1 teaspoon cayenne pepper, or to taste

3 cloves garlic, minced

¼ teaspoon cumin powder

1 tablespoon freshly ground black pepper

2 tablespoons lime juice

1 tablespoon orange juice

1 tablespoon lemon juice

Filling

16 ounces boneless chicken breast, sliced into strips

1 tablespoon olive oil

1 large sweet onion, sliced into strips

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 tablespoons fresh chopped cilantro

4 (6-inch) whole wheat tortillas

Accompaniments

4 tablespoons prepared guacamole or 8 avocado slices

4 ounces fat-free Greek yogurt

8 tablespoons salsa (I recommend Amy’s Organic Salsa, medium)

2 limes, sliced into 8 wedges

For the marinade: In a large bowl mix all of the ingredients until well combined.

For the fajitas:  Marinate the chicken strips for at least 30 minutes. Heat the oil in a very large skillet on high heat.  Sauté the onion and peppers for about 8 minutes, or until crisp-tender, and remove the onions and peppers from the pan and set aside. Add the chicken and all of the marinade to the skillet and cook, stirring constantly, until the chicken is thoroughly done. Put the onion and peppers back in the skillet with the chicken and add the cilantro. Cook, stirring constantly, until everything is thoroughly heated.

Just before serving, heat the tortillas in the oven wrapped in foil for 10 minutes or in a separate skillet for about 30 seconds on each side or until lightly toasted. Place ¼ of the chicken mixture in each tortilla, roll up, and serve with the guacamole or avocado slices, Greek yogurt, salsa, and lime wedges.

Nutritional Information per serving (marinade only): 138 calories, 0.85 g protein, 3.85 g carbohydrates, 13.5 g fat, 1.9 g saturated fat, 340mg sodium

Nutritional Information per serving (includes marinade): 443 calories, 35 g protein, 27 g carbohydrates, 10.2 g fiber, 7 g fat, 2 g saturated fat, 876 mg sodium