Skinny Chicken Fajitas
INGREDIENTS
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.25 pounds skinless, boneless chicken breast, cut into 4" strips
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••2 tablespoons olive oil
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••1 green bell pepper, cut into thin strips
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••1 red bell pepper, cut into thin strips
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••1 medium red onion, coarsely chopped
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••1 Jalapeno pepper, seeded, coarsely chopped (leave the seeds for more heat)
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••2 cloves garlic, minced
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••1/2 teaspoon black pepper
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••1 teaspoon cumin
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••1 teaspoon chili powder
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••1/4 teaspoon cayenne pepper
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••Kosher or sea salt to taste
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••1/4 cup finely chopped fresh cilantro
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••1/2 cup chicken broth, low-fat, low sodium
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••6 (8 inch) whole grain flour tortillas, reduced sodium if available (tortilla recipe)
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••1/2 cup fat free, plain Greek yogurt
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••1/2 cup reduced fat cheddar cheese
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Directions
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1.*Note* I like to use 1 tortilla shell and bake it into a bowl shape and make individual fajita salad out of this recipe. As we all know, tortilla shells have about the amount of carbs that we need in one meal. So what I do is bake the tortilla shel
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2.•1.25 pounds skinless, boneless chicken breast, cut into 4" strips
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3.•2 tablespoons olive oil
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4.•1 green bell pepper, cut into thin strips
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5.•1 red bell pepper, cut into thin strips
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6.•1 medium red onion, coarsely chopped
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7.•1 Jalapeno pepper, seeded, coarsely chopped (leave the seeds for more heat)
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8.•2 cloves garlic, minced
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9.•1/2 teaspoon black pepper
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10.•1 teaspoon cumin
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11.•1 teaspoon chili powder
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12.•1/4 teaspoon cayenne pepper
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13.•Kosher or sea salt to taste
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14.•1/4 cup finely chopped fresh cilantro
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15.•1/2 cup chicken broth, low-fat, low sodium
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16.•6 (8 inch) whole grain flour tortillas, reduced sodium if available (tortilla recipe)
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17.•1/2 cup fat free, plain Greek yogurt
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18.•1/2 cup reduced fat cheddar cheese
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