Title: Five-Pepper Fajitas (Lf) Revised
Categories: Lowfat Blank Poultry
Yield: 4 Servings

4	x	Chicken breasts; skinned, boned
		Lime; juice only
2	cl	Garlic; crushed
	x	Black pepper; to taste
1/2	ts	Cumin;
3		Scallions; chopped
1	md	Red bell pepper;
1	md	Yellow bell pepper;
1	md	Green bell pepper;
8	x	Whole-wheat tortillas;
1	tb	Vegetable oil;
1	tb	Water;
2	ts	To 3 tsp jalapeno peppers; chopped fine
	x	Salt; to taste
	x	Fresh cilantro; chopped, to taste
1	md	Tomato; diced
	x	Salsa; to taste
PER SERVING = 2 FAJITAS
421	x	*cals
84	x	*mg chol
3	x	*gm dietary fiber
13	x	*gm fat
508	x	*mg sodium

Slice the chicken into chunks about 1/2 inch square. Place them in a large bowl. Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrap the tortillas in a thin, clean dishcloth, place them on an ovenproof plate, and put the plate in the oven. Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture. Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers. Add the greater amount of jalapeno if you like your food very spicy. Saute, stirring frequently, until the chicken and vegetables are cooked through, about 25 minutes. Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve. Makes 4 servings of 2 fajitas each.

NOTE: You can buy prepared salsa in the supermarket or you can make your own. See Mexican-Style Hot Sauce recipe.

Source: The T-Factor Diet Book by Martin Katahn

We made this for dinner, it was DELICIOUS! Instead of using the scallions we used a medium onion, sliced thin.

previous

next