Tuesday, July 3, 2012

Chicken Fajitas

This is one where you will need to have something for dessert to hit the ratio.  1 cup of cherries, or 6 oz orange juice seems to do the trick.

This is for an 8 oz serving (the pictures are more because I have to make enough for a ravenous dude), but all the nutritional info is for 8 oz of chicken.

You may not have all of these spices - but I suggest stocking up.  Spices are the BEST way to add loads of flavor to foods without any sugars or unneeded calories.

A note on salt - when cooking, ALWAYS use either sea salt or kosher salt...never never NEVER use table (iodized) salt. It's gross.

You'll need:

8 oz skinless boneless chicken breast, cut into strips (you know what fajita chicken looks like)
3 tsp olive oil (or whatever oil you prefer)
1 garlic clove, minced
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika (sweet)
1/4 tsp chipotle pepper
Dash tsp hot paprika
Dash hot sauce ( I use tobasco jalepeno)
1 Green Bell Pepper, sliced into strips
1 Red Bell Pepper, sliced into strips
1 Red Onion (or whatever onion you have), halved and thinly sliced
**Add Romaine Lettuce if you want to make it a salad**

Grill Pan, Grill, Or Large Saute Pan - for chicken
Medium Saute Pan - for veggies

1) In a plastic bag or tupperware, mix 2 tsp olive oil, garlic, garlic powder, cumin, paprikas, chipotle, hot sauce, salt and pepper to make almost a paste.  Add in your chicken strips and rub around until well coated.  Let sit in the fridge at least 20 min.

2) Get both of your pans on the heat. Veggie pan on medium-high with 1 tsp cooking oil, Grill pan on high (no need to add oil to grill pan since it's in the marinade, but you CAN wipe it down with olive oil on a paper towel just to ensure no sticking).

3) Cook the veggies until slightly browned and tender-crisp (8-10 min) and the chicken 2 min per side.

**If using a grill pan, throw the veggies on it after you've removed the chicken to get some really nice grill char**

4) When everything is cooked, toss together and cover with tin foil for five minutes.  Then you're free to either eat it as is or over romaine lettuce for a big old fajita salad and top with 2 tbsp fresh salsa (if you want).

With the recipe as is, here are your stats for the whole thing: 

463 cal
37g carb (30%)
45g protein (35%)
20g fat (35%)

After you have your fruit addition (or 60g sweet potato):

39.2% Carb
29.8% Fat
30.9% Protein

I hope that was easy enough to follow. I tend to get a bit ramble-some when I type recipes. Let me know if you have any questions.

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