Chicken Fajatias Low Fatlow Sodium Recipes

SHEET-PAN CHICKEN FAJITAS

Sheet-Pan Chicken Fajitas image

One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make and cleanup is even faster!

Provided by Carolyn Casner

Time 40m

Number Of Ingredients 12

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups sliced red or yellow onion (about 1 large)
1 tablespoon lime juice
8 corn tortillas, warmed
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving

Steps:

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.

Nutrition Facts : Calories 356.8 calories, Carbohydrate 32.5 g, Cholesterol 82.8 mg, Fat 12.1 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 1.9 g, Sodium 572.9 mg, Sugar 5.1 g

CHICKEN FAJATIA'S - LOW FAT/LOW SODIUM

Chicken fajatia's - Low fat/low sodium image

This is also low carb and low sugar, but it's not lacking in flavor one bit!

Provided by Lynn Socko @lynnsocko

Categories Chicken

Number Of Ingredients 8

Ingredients

2 pound(s) boneless, skinless chicken thighs
2 cup(s) lynn's wet marinade
- corn tortillas or mission carb balance tortilla's
8 ounce(s) 2 % cheddar cheese, grated
2 - bell peppers, sliced
1 - sweet onion, sliced
- salsa or pico de gallo to garnish
1 - anaheim or jalapeno pepper, sliced

Steps:

Marinate chicken overnight in Mrs. Dash marinade, my Wet Rub from the South https://www.justapinch.com/recipes/sauce-spread/sauce-spread-spread/wet-rub-from-the-south.html
Slice bell pepper and onion. Grate cheese. Make salsa or pico de gallo.
Cook chicken and veggies on outside or inside grill. Spray tortilla's on both sides with olive oil spray. Heat on grill on both sides just long enough to soften.
Slice chicken into thin slices, place on corn tortilla with pepper and onion, top with cheese and salsa or pico de gallo.
https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html
https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html

MARK'S LOW FAT CHICKEN FAJITAS

Mark's Low Fat Chicken Fajitas image

I found this somewhere on the Web. I never thought of adding zucchini to fajitas but it really gives it a good flavor. We even eat this when NOT on Weight Watchers! One serving of 2 tortillas is 5 points.

Provided by Claudia Dawn

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts, cut into thin strips
1 small green bell pepper, cut into strips
1 small red onion, quartered and separated
1 small zucchini, chopped
1 1/2 teaspoons cumin
2 garlic cloves, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
8 low-fat flour tortillas or 8 low-fat corn tortillas

Steps:

Spray a large nonstick skillet with cooking spray and heat over high heat.
Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
Remove vegetables from skillet and keep warm.
Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
Continue cooking until chicken is no longer pink (about 10 minutes).
Add 1/4 Cup of water and simmer for 5 minutes.
Return vegetables to skillet and heat through.
Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
Warm tortillas to make them more pliable.

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