Don’t be chicken, try these tasty fajitas!
Sometimes when we are constantly running around completing different tasks throughout the day, we hardly have any time to cook a healthy meal. Instead, we stop at fast food restaurants because the food is fast, cheap and convenient.
If you are busy and trying to lead a healthier lifestyle, making home cooked meals that are simple, healthy and delicious are a great way to stick to your goals. If you are looking for a unique dish to make during the week then try cooking chicken fajitas.
Chicken fajitas include a mixture of healthy ingredients that are tasty and filling. Try this recipe to make an easy low-calorie meal for your family and friends.
Calories per serving: 340
Yield: 6 servings
1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 pounds skinless, boneless chicken breasts
1 tablespoon canola oil
1 cup green bell pepper strips (about 1 medium)
1 cup red bell pepper strips (about 1 medium)
1 cup vertically sliced red onion
1 teaspoon seasoned salt
6 (8-inch) fat-free flour tortillas
3/4 cup bottled salsa
3/4 cup fat-free sour cream
Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally. Prepare grill. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.
Photo Credit: Chrystian Guy