Good for when you have a bunch of bell peppers that need to get used-up. Tacos are very popular in my house, so we try to have some sort of Tex-Mex “taco” type dinner once a week. Fajitas are always easy, delicious, and a great use of excess peppers.
Chicken Fajitas
Servings: 4
Calories: 498kcal
Ingredients
- 1 pound boneless, skinless chicken breast (cut into thin strips)
- 8 fajita-sized soft flour tortillas
- 2 teaspoon olive oil
- 2 bell peppers (cut into thin strips)
- 1 cup red onion (cut into thin strips)
- 3 garlic cloves (minced)
- 2 green onions (chopped)
Marinade
- 2 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cumin powder
Fajita toppings
- ½ cup nonfat Greek yogurt
- ½ cup salsa (lowest-sodium you can find)
- 4 ounces reduced-fat Cheddar cheese (or Monterrey Jack)
Instructions
- Mix together the marinade ingredients and add the sliced chicken strips. Stir it all together, cover with plastic wrap, and set it in the fridge for 30 minutes.
- Heat 2 teaspoon oil in a skillet over medium heat. Cook the sliced peppers, sliced onion, chopped green onions and minced garlic until the vegetables are soft. Remove from skillet and set aside
- Turn the heat up to medium high, and cook the chicken in the same skillet.
- Stir the chicken and the vegetable mixture together.
- Cover the tortillas with a damp paper towel and some plastic wrap, and microwave them for about 10 to 20 seconds, until warm.
- Load the chicken-and-vegetable mixture into the warm tortillas, and top with cheese, Greek yogurt, and salsa. I'm not being paid by them, but Green Mountain Gringo sells the lowest-sodium salsa I've found so far.
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