SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
This dish is well seasoned with onions and a mildly spicy barbeque blend, and then brought together by sweet bell peppers and fresh lime juice. Swap the bell peppers for a poblano pepper for a richer, earthier, and more subtle, spicy flavor. Add these delicious fajitas to a whole wheat soft taco with avocado and shredded lettuce or add them to a lettuce cup instead. Garnish with cilantro for a refreshing finish.
8 ounces chicken breast, cut into 1-inch strips
1 small onion, diced (about ⅓ cup)
1 teaspoon avocado oil
2 bell peppers (any color), cut into ½-inch strips
¼ teaspoon freshly ground black pepper
Juice of 1 lime (about 2 tablespoons)
1
.
In a large freezer bag, combine the chicken, onion, and barbeque seasoning until all the chicken pieces are fully coated. Let the chicken marinate while prepping the other ingredients, or prepare beforehand and let it marinate longer for flavor enhancement.
2
.
In a medium skillet, heat the oil over medium heat. Add the bell peppers and black pepper and cook for about 5 minutes, until the bell peppers are sizzling and fork-tender.
3
.
Add the chicken mixture and stir occasionally for another 5 minutes, or until the chicken cooks through. Add the lime juice and serve. Store this dish in an airtight container in the refrigerator for up to 3 days.
MAKE IT EASIER TIP:
Marinate the chicken breast, onion, avocado oil, bell peppers, and black pepper in oil and the barbeque seasoning for at least 10 to 15 minutes. Bake in a casserole dish at 400°F for 30 to 35 minutes, until the peppers are charred and the chicken cooks through. Garnish with lime juice.
Per serving:
Calories: 202, Total fat: 6g, Saturated fat: 1g, Cholesterol: 80mg, Sodium: 57mg, Potassium: 345mg, Magnesium: 21mg, Carbohydrates: 12g, Sugars: 7g, Fiber: 4g, Protein: 27g, Added sugar: 0g, Vitamin K: 0mcg