Chicken Fajitas

I wasn't really excited about these when I read them. But I thought I'd try them because I had all the ingredients close by.

I got this one from the AHA low-fat, low-cholesterol cookbook. Which I have to say, these books have some pretty yummy sounding recipes. I can usually tell within the first couple bites if a recipe is a success or not just by M's facial expression. And this was a hit. And it made me so happy that this was night #2 that chicken breast didn't let me down. And we've actually been doing ok with our meals and stuff. Hallelujah.


And can I just add in how incredible I feel? OH. MY. GAWSH.
Incredible. I feel like I already lost 5 lbs. It's amazing. I'm not really hungry in between meals. And I just watch my intake of calories and fat levels throughout the day. I feel great. Now if only I could kick this damn soda habit.

AHA Chicken Fajitas
Serves 4

Ingredients:

8 6-in corn tortillas or low-fat flour tortillas
1 lb boneless, skinless chicken breasts, all visible fat discarded
1 large onion (any color)
1 large green bell pepper
1 tsp acceptable vegetable oil
vegetable oil spray

Marinade:
3 tbsp low sodium worchestershire sauce
1 1/2 tbsp fresh lemon or lime juice
1 tsp acceptable vegetable oil
1 medium garlic clove, finely minced
1/2 tsp black pepper or to taste

Directions:

Preheat over to 350 degrees F. Wrap tortillas in aluminum foil. Set aside.
Cut the chicken lengthwise into 3/8-inch strips
In a large bowl, stir together the marinade ingredients. Add the chicken to the marinade. Stir to coat evenly. Cover and refrigerate for 10 to 20 minutes, stirring at least once.
Meanwhile, cut the onion and bell pepper into 1/8-in strips. Put the vegetables in a small bowl. Stir in 1 tsp oil.
Heat tortillas in oven for 8-10 minutes.
Meanwhile heat a large nonstick skillet over med-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return the skillet to the heat. Put the chicken in the skillet, discarding the marinade. Cook for 4 minutes, stirring occasionally.
Add the onion and pepper slices. Cook for 5 minutes, or until the onion is slightly brown and the chicken is no longer pink in the center, stirring constantly.
To serve, place equal amounts of the chicken-vegetable mixture on each tortilla. Roll the tortilla around the filling.

Before rolling, add shredded lettuce, chopped tomatoes, salsa and fat-free or low-fat sour cream if you wish.

Mama Heada thoughts:
I added 1 green, red and yellow pepper. Yummmmmy. I also used about 1/4 of a red onion. I added a little bit more chicken and more garlic, let it sit for about 15 minutes and threw it all in the sprayed wok. Cooked for a few minutes and threw in the peppers and cooked until it was all cooked through. The smell was aromatic. The taste was scrumptious. It's a keeper being filed into my new low-fat, low-cholesterol cookbook that I'm planning on buying :)

Happy eating!