Tara's Blog
23
Mar

More of my favorite meals – Chicken FAJITAS or Fajita Salad!

The best part of this meal is that you can please everyone and can feed 5 or 6 people. If one person wants a salad they can have it – just nix the corn tortillas and use the tortilla chips for some added crunchiness! Please note, calorie count on this meal can vary greatly, so you have keep a watchful eye on what you are putting on your plate. (See below for calorie count) The chicken, tortillas and guacamole add up very quickly, therefore the more veggies the better! Plus if you don’t like chicken you can substitute it for shrimp and cut back even more on the calories!

 What you will need –

  • Package of organic chicken breast
  • 4 Bell Peppers (any color that you like – I normally pick one green, red, yellow and orange so it looks pretty) OR if you don’t have that much time you can get 2 packages of the frozen Bell Peppers that are already grilled
  • 2 large yellow onions
  • 1 large package of slice mushrooms
  • 2 large tomatoes
  • 1/2 head lettuce
  • 1 Bag Low Fat Shredded Mexican Blend Cheese
  • 0% Greek yogurt (acts as your sour cream)
  • Guacamole (I like 100 calorie packs for portion control because I love GUAC and could eat an entire container)
  • Fresh Salsa (I like Trader Joe’s Mild)
  • Organic Corn Tortillas OR baked unsalted tortilla chips( I like Guiltless brand)
  • Salt Free Fajita Seasoning ( I like Spice Hunter – During BL, I only used the salt free – now I combine salt free and the packet of seasoning. The reason…I was really watching my sodium intake!)
  • Packet of Fajita Seasoning (I like Simply Organic Fajita Seasoning only 280mg sodium per serving)

Clean off the chicken and cut each breast into strips. Take the Fajita seasoning packet contents and put into small mixing bowl, add 1/4 to 1/2 cup (depending upon how much chicken you have) warm water into bowl – stir until completely dissolved. If you added more water you can use the jar of salt free seasoning to the mix – this really depends upon how you like your chicken seasoned. Place strips of chicken into a plastic bag and add fajita marinade to bag  – put bag back into refrigerator and let your chicken marinate!

While chicken is marinating you can cut up your bell peppers and onions into strips, dice your tomatoes, and shred your lettuce. This does take some time, if you are like me and can be impatient. I sometimes by the frozen bell peppers and onions that were already grilled then frozen, this will save you a good amount of time. Also, I like to chop my veggies on a Sunday and put them in my Ziploc containers for the week. Therefore, when I want a chopped salad, veggie pizza, omelet, tacos or fajitas half of the work is already done. Being prepared is always the best way to stay on track.

Your bell peppers, onions and mushrooms will take the longest to cook. I get out a pan for each, set the burner to a medium heat, spray the pan with PAM, add the veggie with 1/2 cup water and cover. You will have to watch the veggies for the water dissolving to quickly, if this happens add more water and lower heat. At this point if you like the Fajita Seasoning you can add it to each of the pans (depends upon your taste). I like to sprinkle some on my mushrooms and onions.

While this is happening, take your chicken strips and place on a grilling pan with PAM. Cook thoroughly. Once chicken is complete take it off and put in bowl and cover it so we can keep it warm! Then add your bell peppers to the grill pan so they have the grill effect.  By this time the onions should be close to caramelizing and the mushrooms should be cooked through.

*If you have a grill you could easily get the chicken and bell peppers done in one shot.

Take your corn tortillas and sprinkle them with some water and wrap them in a damp paper towel then microwave for 20 to 30 seconds. You could also throw them on a grill or pan, but microwaving is the quickest.  

I serve buffet style with the measuring spoon that relates to one serving and keep my food scale out. For example, I use a tablespoon for the guacamole. I place the Tortilla chips, Corn Tortillas, chicken strips, bell peppers, onions, mushrooms, shredded lettuce, diced tomatoes, Mexican cheese, 0% Greek yogurt, Guacamole and Salsa out on the table for everyone to enjoy!

 

Ingredient

Serving

Calories

Chicken

3 oz / 4 oz

90

 

120

Corn Tortilla

2  / 3 tortillas

93

 

140

Peppers

1/2 cup

20

 

20

Guacamole

1 tbs

25

 

25

Cheese

2 tbs

40

 

40

Tomatoes

1/2 cup

20

 

20

0% Greek Yogurt

1/4 cup

22

 

22

Mushrooms

1/2 cup

22

 

22

Onions

1/4 cup

23

 

23

Lettuce

1/2 cup

5

 

5

Salsa

2 tbs

20

 

20

 

Total

380

 

457

 

Finally, the last great thing about this is you can use the leftovers to make pizza for lunch the next day! I will share with you that meal very soon!

Hope you enjoy! -T

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