Wednesday, January 31, 2007


Chicken Fajitas
This chicken fajitas recipe yields 4 servings and the start to finish time takes 20 minutes.

1⁄4 cup lime juice

2 cloves garlic, peeled and minced

1 teaspoon coriander

1 teaspoon cumin

1⁄4 teaspoon red pepper flakes

3⁄4 pound boneless, skinless chicken breast, cut into 11⁄2 x 1-inch strips
Olive oil spray

1 medium onion, sliced lengthwise

1 large green bell pepper (or mixture of red and green peppers), cut into strips

1⁄2 cup grated reduced-fat cheddar cheese

1⁄2 cup salsa

OPTIONAL* Just a side note but I love it when Bret adds a bit of fresh pineapple to the mixture. It gives it that freash, sweet, crisp bite that we all crave!!!

8 romaine lettuce leaves
In a large glass or porcelain bowl combine the lime juice, garlic, coriander, cumin, and red pepper flakes.Mix well and add the chicken strips, stir, cover, and refrigerate for at least 1 hour.

Heat a large nonstick skillet over medium-high heat. Spray with olive oil. Add the chicken to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until done. Remove from the skillet. Add the onion and green bell pepper to the skillet and cook, stirring often, until crisp-tender, about 5 minutes. Return the chicken to the pan and cook for 1 to 2 minutes, or until heated through.

Spoon the chicken mixture onto lettuce leaves. Top with cheese and a bit of salsa.

Per serving: calories 164, protein 24 g, carbohydrates 9 g, fiber 2 g, fat 4 g (monounsaturated 1 g, polyunsaturated 1 g, saturated 1 g), sodium 267 mg.

1 comment:

Alicia said...

Hi Chalene. Just found your blog and am excited to try out some of these new recipes. I just got you rball workout and have been doing it and WOW the abs are very sore the next day! Thanks a bunch for your workouts and energy!