Fajitas The Healthy Way!
1 lime, zested and juiced
1 teaspoon olive oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 bell peppers
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped
Directions
Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions and peppers for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, peppers, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place filling in lettuce cups and serve with fresh salsa!
Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions and peppers for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, peppers, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.
Place filling in lettuce cups and serve with fresh salsa!
Serving Size: Makes 4 servings.
Recipe for No Salt Rub:
Ingredients
- 1 teaspoon ancho chili powder*
1 teaspoon cumin seed
1/2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder or dried garlic
* or your favorite chili powder
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