Fajita Chicken
So the new year has brought on an inspiration to try healther recipes.
This recipe lightens up chicken fajitas by eliminating the tortillas and cheese. I know, I know- taking the good stuff away but let's be honest, this flub isn't going to lose itself. We just can't risk heading over to our favorite Mexican restaurant and indulging in all those chips and that huge fajita plate with the numerous toppings.
You could always make the sizzling sound as you take your plate to the table if that makes you feel better.
Even though the two best parts of the fajita aren't present this dish is still full of flavor and sure to please. (But if you have a reluctant family member like I do you can simply throw in some tortillas for them or some chips and make fajita nachos like my hubs did.)
Ingredients:
2 or 3 servings depending on how much your husband eats
3 small chicken breasts
1 small red onion sliced
½ orange or red bell pepper, julienned
½ yellow bell pepper, julienned
1 poblano pepper, deseeded and julienned
1 pkg taco seasoning
1 tsp chili powder
1 can fat free refried beans
1/2 cup ranch dressing
1-2 tbsp pickled jalapenos
Add beans to sauce pan and heat on low heat, stirring occassionally.
Coat chicken with taco seasoning and chili powder. Heat grill pan or skillet. Cook for ~10 minutes or until internal temperature of 165 deg F.
Remove chicken from pan and allow to rest. Add peppers and onion to pan and cook until tender and slightly browned.
Add rach and jalapenos to blender and blend until smooth.
Layer 1/3 beans, 1 chicken breast, grilled vegetables, and ~2 tbsp of jalapeno ranch per serving.