It’s fajita time! This recipe is a wonderful option for a weekday dinner – it’s healthy, delicious and ready in 20 minutes. Serve with low fat toppings like salsa, chopped tomatoes, fat free sour cream or hot sauce.
Remember that all of that hard work that you put into your workouts can quickly and easily be lost on unhealthy eating – which is why it’s so important to enjoy light, protein-filled meals like this one.
Ingredients
or1 tsp of spices, chili powder (3 g)
or1 tsp of salt, table (6 g)
or1 whole tsp of spices, cumin seed (2 g)
or1 tsp of spices, garlic powder (3 g)
or1 tsp of spices, onion powder (2 g)
or1/4 serving (8 fl oz) of beverages, water, tap, well (59 g)
or16 oz of chicken, broiler or fryers, breast, skinless, boneless, meat only, raw (452 g)
or10 strips of peppers, sweet, green, raw (27 g)
or27 grams of peppers, sweet, red, raw
or1 medium slice (2-1/2" dia) of onions, raw (110 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or28 grams of lime juice, raw
Preparation
1.
1. In a re-sealable bag, combine Chile powder, salt, cumin, garlic powder, onion powder, cornstarch, and water. Add chicken, bell peppers, and onion; gently knead to coat. Refrigerate for 15 minutes2.
2. Heat the oil in a skillet, empty the contents of the bag into the skillet and cook over high heat. Stir occasionally and cook until the vegetables are tender crisp and the chicken is cooked through, about 7 minutes. Remove from heat and stir in lime juice 3.
3. Transfer to serving dish and enjoy with lime wedges
