Chicken Fajita

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 757kcal

Ingredients

Fajita

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1/2 cup Red bell pepper thinly sliced
  • 1/2 cup Green bell pepper thinly sliced
  • Salt
  • Black pepper
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 4 Soft taco shells
  • 4 TBSP Sour cream

Guacamole

  • 1 Avocados
  • 1/4 tsp Lemon juice
  • 1 TBSP Fresh cilantro chopped
  • 2 oz Tortilla chips

Fruit Punch

  • 24 oz Fruit punch cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Heat the oil in a skillet or non-stick pan over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender.
  • Add in the chicken, garlic powder, cumin, and paprika, and season with salt and pepper. Saute until the chicken is nicely browned and fully cooked to an internal temperature of 160°F (71°C) using a thermometer.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the lemon, and cilantro, and season with salt and pepper to taste.
  • Heat the taco shells on both sides in a nonstick pan on medium heat to warm them up.
  • Portion the fajita, and serve with taco shells, sour cream, guacamole and chips, and fruit punch.

Nutrition

Calories: 757kcal | Carbohydrates: 56g | Protein: 32g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 341mg | Potassium: 1316mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1912IU | Vitamin C: 107mg | Calcium: 136mg | Iron: 3mg

Chicken Fajita

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 757 kcal

Ingredients
 
 

Fajita

  • 2 TBSP Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1/2 cup Red bell pepper thinly sliced
  • 1/2 cup Green bell pepper thinly sliced
  • Salt
  • Black pepper
  • 8 oz Chicken breast boneless skinless sliced thin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Ground cumin
  • 1/2 tsp Paprika
  • 4 Soft taco shells
  • 4 TBSP Sour cream

Guacamole

  • 1 Avocados
  • 1/4 tsp Lemon juice
  • 1 TBSP Fresh cilantro chopped
  • 2 oz Tortilla chips

Fruit Punch

  • 24 oz Fruit punch cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Heat the oil in a skillet or non-stick pan over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender.
  • Add in the chicken, garlic powder, cumin, and paprika, and season with salt and pepper. Saute until the chicken is nicely browned and fully cooked to an internal temperature of 160°F (71°C) using a thermometer.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the lemon, and cilantro, and season with salt and pepper to taste.
  • Heat the taco shells on both sides in a nonstick pan on medium heat to warm them up.
  • Portion the fajita, and serve with taco shells, sour cream, guacamole and chips, and fruit punch.

Nutrition

Calories: 757kcalCarbohydrates: 56gProtein: 32gFat: 48gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 87mgSodium: 341mgPotassium: 1316mgFiber: 13gSugar: 7gVitamin A: 1912IUVitamin C: 107mgCalcium: 136mgIron: 3mg
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