If there is one thing I do miss, it’s Mexican food. Sit me in front of a bowl of warm, salty tortilla chips with some white queso and salsa and I will eat until I pop, or at least until my sizzling plate of fajitas are brought to me! Sigh…Well I decided that I couldn’t go on with this new lifestyle if I couldn’t at least figure out how to make a clean fajita recipe. (And by the way, I will forever search for a way to make cheese dip healthy. I wouldn’t say it’s my mission in life, but it’s way up there.)
The flavor in these fajitas is A-M-A-ZING and they are super simple to make. Throw in a little sprinkle of cheese or some creamy guacamole with some chili spiced sweet potatoes and you’ve got yourself a seriously tasty treat.
- 2 Chicken Breasts
- 1 Onion (Red is my favorite for this dish, but yellow works too)
- 1 Bell Pepper (I always stick with red or orange because I like the color)
- 1 Lime
- 1 T Olive Oil
- 1 T Ancho Chili Powder
- 1 t Ground Cinnamon
- 1 t Cumin
- 1 t Coriander
- 1 t Sucanat (or Xylitol Brown Sugar)
- ½ t Salt
- ¼ Ground Black Pepper
If you have a cast iron skillet, great! If not, a regular pan will do. Heat a dab of olive oil in the skillet on medium-high heat. When hot, add onions and peppers. Stir occasionally, but you still want to allow them to char a little bit as well.
While the peppers and onions are cooking, combine all your spices in a small bowl and set aside. Then, rinse and pat dry the chicken breasts, and cut into small strips. Coat the chicken with the spice mixture and set aside until the peppers and onions are neat their desired tenderness.
When the onions and peppers are done, transfer them to a plate and set aside. Add more oil to the skillet if necessary, then add chicken. The same principal applies here…stir occasionally, but still let it char a bit.
Once the chicken is cooked all the way through, add the onions and peppers back to the pan, then stir to incorporate. Squeeze the juice of the lime over the fajitas and just toss it in the pan with the fajitas.
Serve with (or without) whole wheat tortillas, cheese, creamy guacamole, brown rice, black beans or chili spiced sweet potatoes.
These are great for the kids as well. All I do differently is chop up the fajitas really small and make them into a quesadilla. What kid doesn’t like a quesadilla?!