Chicken Fajita Toss

Chicken Fajita Toss

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1/4 of total recipe

 

Gather

2 tablespoons olive oil 1 pound boneless, skinless chicken breast, cut into strips 2 bell peppers (whatever color you fancy), julienned 1 yellow onion, sliced 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon sea salt 1 lime, juiced big handful cilantro

Step by step

1. Heat 1 tablespoon of the olive oil in a skillet (I used cast iron and it worked beautifully).
2. Mix the chili powder, cumin and garlic powder and salt together in a bowl.
3. Add the chicken strips to the bowl of spices and toss to coat.
4. Throw the chicken into the hot skillet and coo****il nearly done - about five minutes.
5. Remove the chicken to a plate.
6. Add the rest of the olive oil to the hot pan and lowe the heat a bit.
7. Throw in the onions and cook for a few minutes until they start to soften and caramelize. The longer you let them caramelize, the yummier this dish gets!
8. Add the peppers and cook a few more minutes, stirring often.
9. Put the chicken back in with the peppers and onions and toss.
10. Drizzle the lime juice into the pan and cook a few more minutes, scraping the bottom to make sure you get all the yummy brown bits.
11. Transfer to serving dish (or leave it in the pan, I don't judge) and sprinkle with cilantro.
12. Serve with warm tortillas, brown rice or all by its lonesome.

Nutrition

WW PP 7; Calories 282; Total Fat 11.5g; Saturated Fat 1.1g; Trans Fat 0.0g; Cholesterol 97mg; Sodium 694mg; Total Carbohydrates 7.2g; Dietary Fiber 2.1g; Sugars 3.8g; Protein 37.6g

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