CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Mexican |
Low-fat, Poultry |
4 |
Servings |
INGREDIENTS
4 |
|
Chicken breasts, skinned |
|
|
boned |
|
|
Lime, juice only |
2 |
|
Garlic, crushed |
|
|
Black pepper, to taste |
1/2 |
t |
Cumin |
3 |
|
Scallions, chopped |
1 |
|
Red bell pepper |
1 |
|
Yellow bell pepper |
1 |
|
Green bell pepper |
8 |
|
Whole-wheat tortillas |
1 |
T |
Vegetable oil |
1 |
T |
Water |
2 |
t |
To 3 tsp jalapeno peppers |
|
|
chopped fine |
|
|
Salt, to taste |
|
|
Fresh cilantro, chopped to |
|
|
taste |
1 |
|
Tomato, diced |
|
|
Salsa, to taste |
421 |
|
*cals |
84 |
|
Mg chol |
3 |
|
Gm dietary fiber |
13 |
|
*gm fat |
508 |
|
*mg sodium |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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