Chicken and Vegetable Fajitas (4 – 6 Servings)
INGREDIENTS 2 Tbsp. extra-virgin olive oil divided, or avocado oil 1 lime juiced 2 tsp. chili powder 1 tsp. cumin 1 tsp. salt ½ tsp. garlic powder 1 lb. chicken breasts or boneless thighs cut into 1” strips
2 bell peppers any color desired, thinly sliced
½ large red onion, sliced Fresh chopped cilantro 6 tortillas Plain Greek yogurt Roasted corn Salsa or Pico de Gallo Shredded cheddar cheese
INSTRUCTIONS 1. In a large bowl, whisk together 1 Tbsp. of oil, lime juice, chili powder, cumin, salt, and garlic powder. 2. Add the chicken to the bowl and gently toss the chicken in the marinade. Set the bowl aside so the chicken can marinate for about 10 minutes. 3. Warm a large skillet over high heat. Once hot, add the marinated chicken. Sauté until the chicken is cooked through, or about 7 minutes. 4. Remove the chicken from the skillet, and set aside. 5. Add 1 Tbsp. of oil to the skillet. Add the peppers and onions. Add salt and pepper to taste if desired. Sauté vegetables until tender and the onions are translucent, about 8 minutes. 6. Add the chicken back to the skillet, stirring to combine the chicken and vegetables. Sauté for about 4 minutes, or until heated through. 7. Serve the chicken and vegetable mixture over warm tortillas, and top with roasted corn, cheese, cilantro, and Greek yogurt. This is an excellent balanced meal including healthy fats, lean protein, and fiber! Boost the fiber content even more by using whole-grain or corn tortillas. Transform this to plant based by swapping the chicken with some mushrooms and roasted chickpeas. NutritionNotes
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