Chicken Fajitas
Adapted from CooksAid.com
Nutrition Facts
Serving Size | 1 |
Calories | 454 |
Total Fat | 14.5 g |
Saturated Fat | 3.5 g |
Sodium | 485 mg |
Total Carbohydrate | 49.5 g |
Dietary Fiber | 6 g |
Protein | 35 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Olive oil | 2 teaspoons |
Small yellow onion, sliced | 1 |
Garlic, minced | 1 clove |
Red bell pepper, cut into strips | 1 |
Chicken breast, cut into strips | ½ pound |
Ground cumin | 1 tablespoon |
Chili powder | 1 tablespoon |
Lime juice | 2 tablespoons |
Whole-wheat fajita-style tortillas | 4 |
Salsa | 2 tablespoons |
Light sour cream | 2 tablespoons |
Cheese, to serve | ¼ cup |
- Directions
- Heat oil over medium-high heat in a large nonstick skillet. Add onion, pepper, and garlic and sauté for 2-3 minutes, or until slightly tender.
- Add chicken and cook 2-3 minutes, or until browned on all sides.
- Add cumin, chili powder, and lime juice, and continue cooking for an additional 4-5 minutes, until chicken is cooked through.
- Place tortillas between damp paper towels and heat in microwave 1-1 ½ minutes, or until warm.
- Divide vegetable and chicken mixture between tortillas and garnish with salsa, sour cream, cheese, and guacamole (optional—see below).
Exchanges
3 starches; 3 very lean meats; 3 fats; 1.5 vegetables
Side Suggestions: Fresh Guacamole
Slice 1 ripe avocado in half and scoop insides into small mixing bowl. Mash to desired consistence and add 1 tablespoon chopped red onion, 1 tablespoon seeded chopped tomato, ½ tablespoon fresh lime juice, ½-1 teaspoon minced jalapeno, and ¼ teaspoon salt. Stir together. Nutrition Info (for ½ recipe): 165 calories; 8 g carbohydrates; 2 g protein; 15 g fat (2 g sat); 5 g fiber; 311 mg sodium. Exchanges: 1.5 vegetables; 3 fats.