May. 7th, 2013

nverland: (Monthly-May)
[personal profile] nverland
Bull Moose
 photo BullMoose_zps7575fd56.jpg

Citrus Chicken Fajitas
Prep: 20 min. + marinating Cook: 15 min. Yield: 4 Servings

6 tablespoons lemon juice
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 pound Boneless Skinless Chicken Breasts, cut into strips
1 each medium green, sweet red and yellow peppers, julienned
1 large red onion, halved and thinly sliced
4 flour tortillas (8 inches), warmed
1/2 cup shredded lettuce
1/4 cup sliced ripe olives
1/4 cup shredded reduced-fat cheddar cheese

In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight.
Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender.
Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up. Yield: 4 servings.

Nutritional Facts
1 fajita equals 360 calories, 10 g fat (2 g saturated fat), 68 mg cholesterol, 426 mg sodium, 38 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
nverland: (Sean2)
[personal profile] nverland
Sean on the set of Wicked Blood

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