Low Calorie Flavor Packed Chicken Fajitas Food

CHICKEN FAJITAS

Steps:

• Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
• Season vegetables with salt and pepper and toss with olive oil.
• To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
• Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
• Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
• Serve immediately with warmed tortillas, cheese and toppings.

LOW-CALORIE, FLAVOR-PACKED CHICKEN FAJITAS RECIPE

Steps:

• Combine the orange juice, chipotle, lime juice, cumin, 1 teaspoon salt, and 1 teaspoon pepper in a sealable plastic bag. Add the chicken and marinate in the fridge for an hour. Preheat a grill or stovetop grill pan until hot. Remove the chicken from the marinade and discard what's left in the bag. Grill the chicken for 4 to 5 minutes per side, until lightly charred and cooked all the way through. Let rest for 5 minutes before slicing. While the chicken cooks, heat the oil in a large cast-iron skillet over high heat. Cook the bell peppers and onions until charred and caramelized on the outside, about 10 minutes. Season with salt and pepper. Slice the chicken into thin pieces. For a dramatic presentation, place the chicken on top of the hot peppers in the skillet and bring the skillet sizzling to the table. Serve with warm tortillas, guacamole, salsa, and cheese.

MARK'S LOW FAT CHICKEN FAJITAS

Steps:

• Spray a large nonstick skillet with cooking spray and heat over high heat.
• Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
• Continue cooking until chicken is no longer pink (about 10 minutes).
• Add 1/4 Cup of water and simmer for 5 minutes.
• Return vegetables to skillet and heat through.
• Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
• Warm tortillas to make them more pliable.