boneless skinless chicken breasts, sliced | 16 oz |
green/red/yellow bell pepper, cut into strips | 1 |
green or poblano pepper, cut into strips | 1 |
medium onion, cut into strips | 1 |
lime juice | 3 tbsp |
ground cumin | 1 tsp |
garlic powder | 1 tsp |
ancho or Mexican chile powder, to taste | pinch |
salt and pepper | ? tsp |
olive oil | 2 tsp |
reduced carb whole wheat flour tortillas 6-inch (Trader Joes) | 8 |
reduced fat shredded mexican cheese | 1/2 cup |
reduced fat sour cream (optional) | ? cup |
guacamole (optional) | |
large tomato, sliced (optional) | 1 |
jalapeno, sliced (optional) | 1 |
garlic, diced | 2 cloves |
cilantro for garnish (optional) | ? bunch |
paprika | ? Tbsp |
onion powder | ? tsp |
sugar | ? tsp |
In a large 9x13 inch casserole dish marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder, cumin and oil. Be sure to toss all together with your hands or fork.
Preheat oven to 450 degrees; Bake for 30 minutes, stirring once or twice half way through. After 30 minutes turn on the broiler for 3-5 minutes or until the edges of the vegetables become lightly charred.
Remove from oven and squeeze the juice of one lime over the chicken. Garnish with cilantro.
Serve immediately with warmed tortillas or rice, cheese and toppings. Makes 4 cups chicken and vegetables. Enjoy! :)
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