National Fajita Day inspired us to share a healthy chicken fajita recipe perfect to celebrate with your friends and family.
3/4 pound boneless, skinless chicken breasts cut into 2-inch strips
2 tablespoons of olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
1 large red bell pepper sliced
1 large yellow bell pepper sliced
2 cups sliced red or yellow onion (about 1 large onion)
1 tablespoon lime juice
8 corn tortillas warmed
Lime wedges, cilantro, avocado and/or pico de gallo for serving
- Preheat oven to 400°F and coat a large rimmed baking sheet with cooking spray.
- In a large bowl, mix oil, chili powder, cumin, garlic powder, salt and black pepper. Then, add your sliced chicken strips to marinade for about 10 to 15 minutes. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
- Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, avocado and/or pico de gallo, if desired.
This recipe yields about four servings.
Try healthy vegetarian fajitas by simply replacing the chicken breasts with portobello mushrooms. Start prepping and enjoy!
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