Countdown to Cinco de Mayo 2017: Day 4 – Healthy Chicken Fajitas and Peppers

by Tony Winders April 26, 2017

Countdown to Cinco de Mayo 2017: Day 4 – Healthy Chicken Fajitas and Peppers

*Healthy Chicken Fajitas and Peppers Recipe & Photos Courtesy of The Lean Clean Eating Machine

 

We've highlighted awesome shrimp, beef and vegetarian recipes. Now it's chicken's turn.

This super healthy chicken fajita and peppers recipe will not only satisfy your taste buds but might also kick your metabolism up a notch, especially if you're using Fuegorita!

This will go well in burritos, tacos or even complimenting a dish with rice and salad, making it one of the best recipes on hand for your Cinco de Mayo food plans.

 

*INGREDIENTS

  • 1.5 lbs free-range, organic boneless and skinless chicken breasts; cut into ¼” thick slices
  • 2 red peppers; cut into thin strips
  • 2 yellow or orange peppers; cut into thin strips
  • ½ large yellow onion; cut into thick slices
  • 1 Tbsp. organic grape seed oil

*FOR THE MARINADE

  • 1 Tbsp. organic grape seed oil
  • 2 Tbsp. fresh squeezed lemon juice
  • 1.5 tsp. pink Himalayan salt
  • 1.5 tsp. dried oregano
  • 1.5 tsp. ground cumin
  • 1 tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp crushed red pepper flakes (*ahem* Fuegorita time!!!)

 

*INSTRUCTIONS

  1. Prepare your chicken by cutting it into uniform ¼” thick strips, and place into a Ziplock bag.
  2. In a small bowl, whisk together the ingredients for your marinade, then pour finished marinade over your chicken.
  3. Seal Ziplock bag and set chicken aside.
  4. On a clean cutting board, prepare your peppers and onions.
  5. In a large non-stick skillet, heat 1 Tbsp. of grape seed oil and add in your prepared peppers and onion, cooking on medium/high heat until peppers are tender and onion is turning translucent.
  6. Remove finished peppers from skillet and place into a large mixing bowl. Cover bowl with plastic wrap and set aside.
  7. In the same skillet, cook chicken over medium-high heat for 6 minutes or until no longer pink. Return pepper mixture to pan to heat through.
  8. Serve fajitas as is, or use romaine lettuce leaves in place of tortillas.
  9. Top with salsa, hot sauce and freshly chopped cilantro (optional)

 

 




    Tony Winders
    Tony Winders

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