Blackened Chicken Fajitas

Fajita Time!

And with Cinco de Mayo right around the corner, why not make a tasty Mexican dish that is full of flavor and vegetables!

It’s quite easy to put together. Besides the marinating time, it was really quite quick.

You let the oven roast your beautiful vegetables (I under-cooked them because I like the freshness and crunch in the vegetable), while you sauté the chicken! Voila!

Assemble with your favorite fajita toppings and enjoy!

Chicken Fajitas

slightly adapted from Health Bent

Ingredients

• 3 tablespoons olive oil
• 1 tablespoons chili powder
• 1 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/8 teaspoon fresh ground black pepper
• dash of salt
• 1 pound chicken breast
• 1 medium sweet onion
• 1 green bell pepper
• 1 red bell pepper

How-To

1. Prepare the marinade for the chicken, by combining the olive, chili powder, brown sugar, ginger, cinnamon, garlic powder, pepper and salt in a bag or storage container.
2. Cut the chicken breasts into strips and place them in the marinade (and in the fridge) for 30 – 60 minutes.
3. After about 30 minutes of the chicken marinating, preheat the oven to 400°F.
4. Prepare the vegetables by cutting the onion and bell peppers into strips.
5. Cover them with a bit of olive oil, salt and pepper (It’s okay to get your hands a little dirty on this one…it requires a bit of tossing).
6. Place the vegetables on a baking sheet and bake for about 20 minutes until tender and caramelized.
7. While the vegetables are in the oven, sauté the chicken in a bit of olive oil over medium heat until it is cooked through and crunchy on the outside.
8. Now, serve by assembling your fajitas!

To assemble the fajitas, add any of the following:

• roasted peppers and onions
• marinaded chicken
• non fat plain Greek yogurt (or light sour cream)
• shredded reduced fat cheddar cheese
• salsa
• lime juice
• or anything else you deem suitable for your amazing fajitas

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