These fajitas are so delicious and easy, my entire family loves them. You can go traditional and fill a tortilla with the fajitas for dinner then make a delicious cold wrap for lunch the next day. You could top some romaine with the fajitas and make a salad, this is also amazing stuffed inside a baked potato or in a grilled cheese sandwich. Scroll down to the bottom for 5 ways to serve including calories for each!
The easiest way to make these fajitas is to slice the chicken and marinate it when you first bring the chicken home from the store and just toss in the freezer, this way when it’s time to make them the hard part is done and they have marinated for a long long time which makes for a really delicious meal.
Makes about 4 cups
1 lb Chicken Breast sliced in thin strips
1 tsp Cayenne
1 tsp Chilli Powder
1 tbsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Salt
1 tsp Olive Oil
1 Red Bell Pepper thinly sliced
1 Yellow Onion thinly sliced
1 Jalapeno all seeds and ribs removed and thinly sliced
1/2 cup Frozen Corn Kernels
1 can Black Beans drained and rinsed
2 Tomatoes- whatever you have I used a yellow and a red heirloom
In a bowl combine the cayenne, chilli powder, oregano, garlic powder and salt. Mix well then move 1/2 of the mixture to a large gallon Ziploc bag, and the other 1/2 to a small sandwich sized bag (or smaller). Add the chicken strips to the large bag of spices and shake and squish until all the chicken is covered in spices, then drop the small bag in (make sure it is closed) and place in the fridge for the minimum of 3 hours but 24 is even better. If you are going to freeze the chicken for later now is the time to do so.
In your largest skillet heat the olive oil on medium-high and drop in the chicken, brown on both sides about 5 minutes total then add in the bell pepper, onion, jalapeno and the bag of spices. Mix together and cook until the onions and bell pepper are soft about 10-15 minutes. Add in the corn, beans and tomatoes and cook for another 3-5 minutes until all is heated up then serve.
1/2 cup of Fajitas has:
Use the fajitas to make the following optional meals-
Traditional Fajitas: Whole Wheat Tortillas, Salsa and Greek Yogurt (Add 150 Calories)
Lunch Wrap: Whole Wheat Tortilla, Salsa, Romaine (Add 130 Calories)
Baked Potato: Baked Potato, Greek Yogurt (Add 180 Calories)
Grilled Cheese: 2 slices Whole Wheat Bread, 1/4 cup Low Fat Cheddar Cheese (Add 250 Calories)
Salad: Romaine lettuce, 1/8 cup both Greek Yogurt and Salsa mixed together as a dressing (Add 80 Calories)