Tuesday, November 02, 2010

{ chicken fajitas }

One of my favorite suppers to make (and eat) is Chicken Fajitas! They are quick, easy and delicious; perfect to make on "fright night" (that night of the week when the family is so busy with their activities that fast food quickly becomes an appealing option). Here's how I make them:


Chicken Fajitas

Marinade sliced, boneless, skinless chicken breasts in the following mixture for 30 minutes:
  • Watkins Fajita Seasoning (or make your own. Click here for a recipe)
  • Grapeseed oil (or you could use canola)
  • Fresh squeezed lime juice (or the bottled stuff, if you're desperate)
While that's marinading in the fridge, thinly slice a few bell peppers (feel free not to use green ones -ick). I like to keep it colorful with one red, one yellow and one orange. Also, cut up a large onion in thin slices.

Heat up a deep frying pan over medium - high heat. Stir fry your chicken mixture - throw in all of the marinade (do not save this and do not add it later - it had raw chicken in it!!)

Once it's partially cooked, throw in the peppers and onions. Turn down the heat just a bit or you'll scorch the marinade. Keep cooking until chicken is nicely browned and veggies are softened slightly.

Serve in flour tortillas with a little sour cream. I've found some good, high-fibre ones that are full of flax. It's all about the fibre, baby! High fibre + low fat = low WW points.

Optional extras: freshly made guacamole, salsa, grated cheddar cheese, lettuce, black beans. We don't usually use all of these extras, but once in awhile we'll add one or two.

What's your favorite fright night meal to cook?

-Cindy


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