This is a base recipe, for the meat and veggies used in Chicken Fajitas. I’m going to give you the calorie counts for just this chicken and veggies, and you can decide how you’d like to serve/eat it. It’s great in a variety of options including making fajitas with low carb tortillas, eating it over rice as a fajita bowl, or just adding lettuce, salsa, and a little sour cream to eat it “naked”. Get creative, and you can turn this into several different meals.
Ingredients:
- 1 1/2 lbs of boneless, skinless chicken breast
- 1 yellow, red or orange bell pepper
- 1 large onion, sliced
- 1 Tablespoon of cooking oil
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and Pepper to taste
Instructions:
- Preheat your oven to 400
- Slice your chicken breasts into uniform slices, about 2 inches long x half an inch wide.
- Wash and slice your onion and pepper into thin slices.
- Mix the chicken strips, onions, peppers, oil, and all spices together in a medium sized bowl.
- Cover a pan sheet with aluminum foil, and spray with non-stick spray.
- Pour the contents of your fajitas onto the tray, and spread it out into a single layer.
- Bake on 400 for about 25 minutes, or until chicken reaches a safe internal temp.
Makes 4 servings= 265 calories per serving
Editors note: serve with lettuce, tomato, salsa and 1 tbsp. low fat sour cream for about 300 calories!
Mommy's on a diet 