Healthy Chicken Fajitas Fully Loaded

By on September 11, 2017


Great for grilling; apricot-glazed grilled chicken breasts, thighs, legs, are great healthy choice for your next backyard barbecue. We recommend serving this delicious entree with grilled or roasted asparagus, peppers and/or mushrooms. This recipe makes 6 servings, 2 pieces of chicken per person.

Nutrition (per serving): Calories: 281; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 166mg; Sodium: 484mg; Carbohydrate: 14g; Dietary Fiber: 1g; Sugar: 11g; Protein: 39g

1 red bell pepper, sliced thinly
1/2 cup onion sliced thinly
7 oz chicken breast (pre-cook weight)
1/2 tbsp extra-virgin olive oil
1 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp smoked paprika
1/2 tsp garlic powder
1 pinch of sea salt
2 taco-size sprouted-grain tortillas, thawed in fridge
1/4 avocado, sliced evenly
2 tbsp nonfat plain Greek yogurt
1 tbsp salsa, no sugar added
2 tbsp shredded lettuce
1 tbsp shredded Monterey Jack cheese

1. Preheat the oven to 375°F.
2. Use a small baking pan, spread the thinly sliced peppers and onion across
the bottom of the pan.
3.Then slice chicken breast into long strips aprox. 1″ thick, and spread strips on top of peppers and onions.
4. Add olive oil and spices to chicken, peppers, and onions. Toss mixture until everything is fully coated. Completely cover the pan with aluminum foil.
6. Bake for 20 minutes.
7. While chicken is cooking, heat tortillas in the microwave (about 30 seconds) or oven (60 seconds).
8. Fill 1 warm tortilla with half of the chicken mixture, 1 to 2 slices of avocado, 1 tbsp Greek yogurt, 1/2 tbsp salsa, 1 tbsp lettuce, and a pinch of cheese. Repeat with the other tortilla.