September 3, 2010

Healthy Chicken Fajitas - Two for one - Part 2

Here the continuation of my "two for one" cooking deal. The huge two pound pieces of chicken got trimmed and cut into 1 inch strips.One half I used for the most delicious almond crusted chicken fingers, the others I prepared my chicken fajita meat with while waiting that the chicken fingers get done in the oven. I had to stay around in the kitchen anyway. I prepared the meat with the marinade as well as cut up some peppers and onion and fridgerate it. This way the next day I only had to heat up the pans and dinner was done in less than 15 minutes.
I love this recipe as I can control all the spices, especially the salt. It also is fairly low on the calorie side - provided you are not loading it up with lots a cheese and sour cream. Small wheat tortillas are another way to cut some calories.

Chicken Fajitas
adapted from Taste of Home
serves 4

Chicken Fajitas-preparation:
1-2 pieces of chicken, trimmed of fat and cut in strips
1/4 of an onion chopped
1 clove of garlic minced
1 tablespoon of vegetable oil
2 tablespoons of lime juice (juice of one lime)
2 tablespoons of rice vinegar (or regular white vinegar)
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon chili powder

Veggie Prep:
1 red pepper
1 yellow pepper
1 medium yellow onion

To serve Fajitas:
Whole wheat tortillas
Fat free sour cream
Cheddar cheese
Salsa or Black Bean Salsa

1. Cut the chicken in small 1/2 inch strips after removing all the fatty pieces. Chop up onion, press out a lemon, mince some garlic. Add the chicken in a ziploc bag and add oil, onion,garlic, vinegar, worcestersauce and the spices and mix it all up. Refridgerate.

2. Can be done ahead a time as well.: Chop the onion and the pepper in strips ready to go for the next day.Refridgerate.

3. Preheat  the grillpan as well as a skillet pan side by side. Add the chicken pieces to the grillpan. Discard the marinade.Grill the chicken to get it nicely brown . 5-6 minutes. Next to it in the skillet pan you can add some olive oil and the pepper and onion strips and start browning them. Spice up with some cumin.


Then add the chicken to the veggies and stir. Use a small amount of water to keep it moist .

4. Transfer to a bowl. Serve with wheat tortilla ,sour cream, cheese and salsa. Just enjoy this healthy meal.

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