Chicken Fajitas… YOU GET ME. While I focus on eating a plant-packed diet, I also have found that my body craves protein-rich foods such as chicken every once and awhile. After being vegetarian and vegan for a number for years, I’ve found that integrating meat into my everyday diet gives me more energy and keeps me satiated throughout the day. Since I don’t eat a ton of meat, when I do buy it I like to make sure that it’s organic and free-range. "Certified Organic" indicates that the animal is not given antibiotics which means it’s free of hormones and thus, a cleaner source of fuel for our bodies.
This week I’m coming at you with a brand new recipe for Easy Weeknight Fajitas. What I love about this recipe is how satisfying it is! Aside from these fajitas tasting amazing, they make a great meal to keep in throughout the work or school week. I also love how many veggies I was able to sneak into this recipe without it tasting too “healthy”. In fact, packed in its 4 servings are 2 whole bell peppers and 3 cups of kale!
I’m also obsessed with the versatility of this dish. Once you have the sautéed protein and veggies you can virtually eat this with any base you’d like. I like to eat it with tortilla, but you could also enjoy it in a lettuce wrap, over rice, salad, quinoa, etc.
If you don’t eat chicken, you can sub another protein source such as tofu or shrimp!
Easy Weeknight Fajitas
Time: 90 minutes (chicken marinates for 1 hour)
* Disclaimer: Don't be intimidated by the length of the ingredient list... 5 of them are spices ;)
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 pound of chicken tenders, raw
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1/2 yellow onion, chopped
3 cups of chopped kale
1 avocado, sliced into quarters
4 tortillas or base of choice
* Seasoning recipe inspired by Taste of Home
1. Place the oil, lemon juice, salt and seasonings in a large, resealable plastic bag. Add the chicken to the bag and allow the chicken to marinate for at least an hour, though the longer you wait the more flavorful the chicken will be. Alternatively you can use a large, shallow bowl if you don’t have a freezer bag on hand.
2. Once you’re ready to cook, place a tablespoon of olive oil in a large frying pan and sautee the peppers, onions and kale in a pan. Cook on medium heat until the vegetables are tender (about 5 minutes). Remove the pan from heat and place the veggies in a large bowl.
3. Using a fork, transfer the marinated chicken to the pan that was just used and cook on medium heat until the chicken is completely cooked through (roughly 4-5 minutes on each side).
4. Place the cooked chicken on a cutting board and cut into thin strips, making sure the chicken is fully cooked in the middle.
5. Place the chicken strips back into the frying pan and add the sautéed veggies. Cook on medium-low heat for a few minutes to allow the flavors to blend. Remove from heat.
6. Place the veggies and chicken on a tortilla (or desired base) and top with sliced avocado.
[A Tip of Two For You]
* Look for tortillas that have minimal ingredients and are preservative-free (I suggest trying Whole Foods).
** If you have the time, try and let the chicken marinate for longer than an hour, it will be much more flavorful.
Nutritional Information (1 serving without additional ingredients)
261 calories, 13g fat, 7g carbs, 3g fiber, 2g sugar, 28g protein