DebPenny
Sun, Apr-21-02, 22:52
Chicken Fajitas
Adapted from The Schwarzbein Principle Cookbook.
1 Servings
1 8 ounce skinless boneless chicken breast half, cut in strips
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
freshly ground black pepper
1/2 onion, sliced thin
1 tablespoon olive oil
1/2 red bell pepper, sliced thin
2 tablespoons diced chili peppers
1/4 cup sour cream
Combine the chicken, lime juice, garlic, chili powder, cumin, and pepper in a medium bowl. Mix well and allow the chicken to marinate for 15 minutes or so.
Heat the oil in a large skillet. Add the onion and saute until the onion is translucent. Add the bell pepper and saute for a few minutes more. Add the chicken and chili peppers. Saute until the chicken is separating then cover and simmer for 10 minutes.
Uncover the skillet and cook for a few minutes more to reduce the liquid. Remove from the heat, stir in the sour cream and serve. Can be served with tortillas, salsa and guacamole.
Amount Per Serving
Calories 535 Calories from Fat 258
Percent Total Calories From:
Fat 48% Protein 42% Carb. 10%
Nutrient Amount per % Daily
Serving Value
Total Fat 29 g 44%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 11%
Sugars 0 g
Protein 56 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
Adapted from The Schwarzbein Principle Cookbook.
1 Servings
1 8 ounce skinless boneless chicken breast half, cut in strips
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
freshly ground black pepper
1/2 onion, sliced thin
1 tablespoon olive oil
1/2 red bell pepper, sliced thin
2 tablespoons diced chili peppers
1/4 cup sour cream
Combine the chicken, lime juice, garlic, chili powder, cumin, and pepper in a medium bowl. Mix well and allow the chicken to marinate for 15 minutes or so.
Heat the oil in a large skillet. Add the onion and saute until the onion is translucent. Add the bell pepper and saute for a few minutes more. Add the chicken and chili peppers. Saute until the chicken is separating then cover and simmer for 10 minutes.
Uncover the skillet and cook for a few minutes more to reduce the liquid. Remove from the heat, stir in the sour cream and serve. Can be served with tortillas, salsa and guacamole.
Amount Per Serving
Calories 535 Calories from Fat 258
Percent Total Calories From:
Fat 48% Protein 42% Carb. 10%
Nutrient Amount per % Daily
Serving Value
Total Fat 29 g 44%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 13 g 4%
Dietary Fiber 3 g 11%
Sugars 0 g
Protein 56 g
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%