So good. Easy to make. If you don't like the low-carb-whole-wheat tortillas, go with flour or corn (but the calorie count will go up). I like to have a bowl of fresh fruit to go along with it.
HEALTHY CHICKEN FAJITAS
*8 (6-inch) low-carb-whole-wheat tortillas
*1 pound boneless, skinless chicken breasts
*1 tablespoon dried cilantro
*3 garlic cloves, minced
*1/2 teaspoon chili powder
*1/2 teaspoon ground coriander
*1/2 teaspoon ground cumin
*1 lime, juiced
*1 tablespoon olive oil
*1/2 teaspoon sea salt
*1/4 teaspoon black ground pepper
*1 small green bell pepper
*1 small red bell pepper
*1 medium red onion, sliced
~In a large zip-loc bag, combine dried cilantro, garlic, chili powder, coriander, cumin, lime juice & oil. Mix well.
~Add chicken and marinate for 2-24 hours.
~Heat grill pan to medium.
~Season chicken with salt & pepper.
~When grill pan is hot, add the chicken.
~Cook (with out moving) for about 10 minutes or until chicken is well browned on the bottom.
~Flip and cook for another 10 minutes or until the chicken is cook through.
~Remove chicken from grill and let rest.
~Warm the tortillas, by lightly grilling in skillet (I prefer a cast iron pan).
~Once warm, plate, and put a clean dish towel over them to keep them warm.
~Spray a skillet with cooking spray.
~Spray a large skillet with a cooking spray.
~Sautee the green pepper, red pepper & onions.
~Sprinkle with a little salt as they sauté.
~Stir occasionally, until veggies are tender and a little charred, about 10 minutes.
~Remove veggies from pan.
~Slice chicken into 1/2 inch strips.
~Fill warm tortilla with chicken & veggies.
~Top with fat-free sour cream, salsa & reduced-fat cheddar cheese if desired.