I've made these fajitas a few times and a few different ways based on what I had at home. They are a take on Skinnytaste's Chicken Fajitas and very simple and quick to put together. They are great topped with Pico De Gallo, stuffed into a tortilla, or eaten plain.
Here's what you will need:
16 oz boneless skinless chicken tenderloins (or chicken breasts)
1 bell pepper, chopped
1 small onion, chopped
2 limes, juice of
2 teaspoons olive oil
salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon garlic powder
(you may want to add other types of peppers or spices to fit your taste)
In a medium non stick pan, cook chicken over medium heat in the juice of two limes. I started doing this recently to avoid using oil and it gives the chicken a great flavor.
Shortly after putting chicken in the pan, add cumin, garlic powder, salt, and pepper. In a medium sized bowl, toss chopped peppers and onions with 2 teaspoons olive oil, salt, and pepper.
When the chicken is done cooking, remove from pan and put the pepper and onion mixture in. Saute until tender.
Meanwhile, you can shred your chicken.
When the peppers and onions are done, mix them with your chicken and enjoy!
As much as I'd love to be making some fall recipes now that it's September, it's still about 90 degrees and extremely humid outside. So, for now I decided to keep my canned pumpkin in the cabinet and make some pico de gallo. I mainly followed the recipe by The Pioneer Woman. I only used 2 jalapeños instead of 3, but it is still very spicy! I am a bit of a wimp when it comes to spicy foods - but I am trying to get better, so I did keep the seeds in. If you want to take down the heat, you can take the seeds out of the jalapeño before you chop it. Also - whenever you chop hot peppers, try to wear thin gloves. I am new to using them in recipes and recently found this out the hard way.
This pico de gallo is extremely fresh, low calorie, and 0 weight watchers points! Enjoy!
What you will need:
5 roma tomatoes
(or an equivalent in another type of tomato - I used 1 roma tomato and lots of grape tomatoes I had to use up)
1/2 large onion
2 jalapeños (more or less depending on desired spiciness)
Approximately 1/2 cup of cilantro
1 lime (juice of)
Salt (to taste)
None of these ingredients need to be exact - feel free to add or take away depending on what you have on hand.
Take tomatoes, onion, jalapeños, and cilantro and chop, chop, chop. Then, put all chopped ingredients into a large bowl. (I need to learn how to chop things into smaller pieces.)
Then, add juice of one lime or add juice to taste.
Last but not least, add salt to taste.
That's about it! Use as a dip, topping for tacos or fajitas, or eat by the spoonful!
*I used this tonight on top of our chicken fajitas - yum!
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