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! 🙂
slightly adapted from Health Bent
- 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
- 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.
- Cut the chicken breasts into strips and place them in the marinade (and in the fridge) for 30 – 60 minutes.
- After about 30 minutes of the chicken marinating, preheat the oven to 400°F.
- Prepare the vegetables by cutting the onion and bell peppers into strips.
- 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).
- Place the vegetables on a baking sheet and bake for about 20 minutes until tender and caramelized.
- 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.
- 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
- lime juice
- or anything else you deem suitable for your amazing fajitas