Chicken Fajitas


Vegetable Stir-fry:
2 Onions, sliced in rings
8 Ounces Mushrooms, sliced
1 Bell Pepper, sliced lengthwise
4 Carrots, sliced
1 Sweet Potato, cut into strips

2 Chicken Breasts, cut into strips
1 Cup Cilantro, chopped
2 Cloves of Garlic, minced
2 tsp Cumin
1 ½ tsp Chili Powder
½ Lime; use it’s freshly squeezed juice
1 ½ Tbsp Olive Oil
½ tsp Red Pepper Flakes
½ tsp Salt

Optional/Suggested Sides:
Avocado, sliced
Tortillas or Taco Shells
Shredded Cheese

*Because the chicken fajitas as listed are low in carbohydrates, you will want to make sure to add some kind of side dish that ups the carb quota a bit (beans, couscous, quinoa, rice are all good options).

Cut the chicken breasts into strips and marinate for at least 2-3 hours.

Cook the chicken (along with the sauces) in a pan, while at the same time starting to sauté the vegetables in a large, separate saucepan. If you are going to make rice, couscous or another grain that takes about 20 minutes to cook, start them now and they will be ready at about the same time that your meat & veggies are ready to eat.

Keep both the vegetable stir-fry and the chicken on medium heat, stirring frequently. For the first ten minutes, place the lid on the vegetables for 3-5 minutes at a time to help cook them faster (stirring intermittently). Once the chicken is cooked – roughly 7-10 minutes in – add it into the large saucepan of vegetables and cook uncovered for the last 10 minutes.