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October 20, 2015

Quick & Easy Chicken Fajitas

Post by heartfoodie

Why buy premade, high sodium fajita seasoning mix, when you can make it at home? Don’t say convenience, because it takes 2 minutes to make it, and it’s healthier and tastier. There. That’s my intro. Quick and easy chicken fajitas, from scratch. High in protein, low in cholesterol and all that good stuff plus another way to make boring chicken taste delicious.


So why is this good food good for you?

  1. Homemade spice blends vs. store bought. Make your own spice mix, store and put on anything and everything. You will have more control of your sodium intake and avoid ingredients you can’t pronounce including MSG.  We use spices instead of sugary sauces and find that not only does it taste better, it’s also healthier and now a part of our daily routine.
  2. Poultry vs. red meat. You can treat yourself to a chicken/steak fajita night but since this so easy to make and you can have it weekly, stick to only chicken.  Chicken has less fat, saturated fat than red meat.
  3. Corn vs. flour tortilla. Corn tortillas are more fibre packed than flour tortillas, which helps move out fat from our system. They also have less sodium that is a huge contributor to those who suffer from high blood pressure.

Skip ahead to the nutritional facts and printer-friendly version of this recipe.


Ingredients:

3 large skinless, boneless chicken breast
1 tbsp olive oil
1 sliced red pepper
1 sliced orange pepper
1 sliced green pepper
1 sliced spanish onion
1/2 cup chicken broth, low-sodium
1 tsp salt
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground pepper
1/2 cup low-fat sour cream
2 tbsp fresh lime juice
8 corn tortillas
lime wedges (to serve)
fresh cilantro (to serve)
avocado slices (to serve)


9 Easy Steps (Instructions):

Step 1: If you are baking, preheat oven at 350. If you are barbecuing, preheat grill on medium-high heat.

Step 2: Start by making seasoning; in a bowl mix salt, pepper, cayenne pepper, chili powder, garlic powder, cumin, oregano and paprika. Reserve a tablespoon of mixed seasoning.

Step 3: In a pan, over medium-high heat, add 1 tbsp olive oil. Add onions, peppers and a tablespoon of seasoning. Cook until onions are translucent.

Step 4: Add reserved seasoning to onions and peppers and mix thoroughly.

Step 5: Deglaze pan with chicken broth and let it reduce.

Step 6: With the remaining seasoning, coat chicken. If you are baking,  sear chicken breast on a heated nonstick pan.  Sear each side for 1-2 minutes and then bake for 20 minutes. If you are barbecuing, add chicken to the grill and let it cook for 10 minutes each side. When chicken is cooked through, let it rest before slicing.

Step 7: Make the lime crema by combining lime juice and sour cream together. Season with salt and pepper.

Step 8: Toast tortillas on the barbecue for 30 seconds each side or alternatively, stack on a plate, cover and microwave for 1 minute.

Step 9: To serve, add lime crema to a corn tortilla, top with onion, pepper mixture, sliced chicken, avocado and cilantro.

Enjoy! Nutritional facts and printer-friendly version of this recipe here.