Tasty Tuesday: Chicken Fajitas

Happy Tuesday everyone! Today my sister in law Deanna is sharing her yummy Chicken Fajitas! Mexican food that is Beachbody approved! Yes please!!

Take it away Deanna!

Hi, I'm Deanna! I'm a wife to an amazing husband and mommy to our adventurous 2 year old son, Matthew. I live for family, nutrition & fitness, and of course a good book- especially the kind that help me make delicious food! I have a BS in Health Science, I became a Beachbody coach in June 2015, and am currently working on my Holistic Nutrition degree!

As a Texas girl born and raised it's pretty much in my blood to crave Mexican food at all times! Sadly, this is usually pretty problematic on my waistline, and I'm still trying to figure out how to make chips and queso low carb. Sigh. Fortunately, Deanna came to the rescue once again with Chicken Fajitas that won't break your scale the next day!

HEALTHY CHICKEN FAJITAS

3 Chicken Breasts, baked and sliced into strips

3-4 Bell Peppers, color of choice (This recipe shows all 4 colors), sliced in strips

½ Red Onion, sliced into long strips

2 Garlic Cloves, sliced ahead of time 10-15 minutes (Garlic’s health benefits increase with oxidation after being cut!)

1 Tbsp. Chili powder

1 tsp Cumin

1 tsp Garlic powder

1 tsp Onion Powder

½ tsp Smoked Paprika

1 tsp Black Pepper

½ tsp Pink Himalayan Salt

1 tsp coconut oil or olive oil

Plain Greek Yogurt

100% Whole wheat or corn tortilla optional*

Shredded cheddar cheese optional*

Mexican hot sauce optional*

** To make your own Taco Seasoning for future ease of use- Mix these ingredients into a small mason jar! **

Taco Seasoning-

½ cup chili powder

¼ cup onion powder

2 tbsp. ground cumin

2 tbsp. garlic powder

1 tbsp. smoked paprika

2 tbsp. Pink Himalayan Salt

1 tbsp. black pepper

Directions-

Heat oven to 350 degrees. Place chicken breasts on parchment paper-lined baking sheet. Cook for 20-30 minutes until cooked through to 165 degrees and there are no pink juices when cut. Frozen chicken breasts may take longer (see package).

While chicken is cooking, in a skillet heat oil on medium-low heat, place bell pepper slices evenly so they all lay flat. Allow to cook for 10 minutes, tossing every couple of minutes.

Add in sliced onion, garlic, chili powder, cumin, garlic powder, onion powder, paprika, black pepper, and salt. Stir. (This step is easier if Taco seasoning is premixed!)

When chicken is finished cooking, slice into thin strips and mix with the vegetables. Add additional spices if needed/ to taste.

Place mixture on tortilla, or to save a “yellow” as us 21 Day Fix-ers call it, go sans bread and just put it on your plate! Add dollop of Greek yogurt, shredded cheddar, and hot sauce as desired. Enjoy!


21 Day Fix Containers: Measure out 1 Red of chicken, 1 green of veggies, ½ red of yogurt optional*, ½ blue of shredded cheddar optional*, and add 1 yellow for one whole wheat tortilla or two corn tortillas- if using.

If you like Deanna's recipes or want to learn more about the Beachbody Weight Loss Program, feel free to contact Deanna at:

mcclellandeanna89@gmail.com

Or find her on Facebook (Deanna McClellan) or Instagram (dmac830) 

Happy eating friends!