Fiery Chicken Fajitas

I love chicken fajita night! This is a great dish that’s full of flavour and is packed with a rainbow of nutrients

I usually use one red pepper and one green pepper but lean toward whatever is on sale. I’ve been getting into yellow and orange peppers lately because the multi-colour bags have been a bargain.

These fajitas leave me feeling satisfied and good – they’re packed with fresh, healthy ingredients and are the perfect combination of protein, carbohydrates and fats to keep blood sugar at even keel.

Some great resources for balancing nutrients and healthy eating are The Good Mood Diet by Dr. Susan Kleiner, The Zone Diet website, and The Eat Clean Diet by Tosca Reno.

Adding spices to recipes also kicks up the flavour without kicking up the calories. I use quite a lot of chili powder so you may want to start by adding a just little and tasting it to see what you think. You can also add a little bit of cayenne pepper if you want to give it extra punch.

I washed my meal down with a glass of sparking water with a squeeze of fresh lime.

Ingredients

3 chicken breasts, thinly sliced

1 onion, thinly sliced

2 peppers, thinly sliced

1 tbsp vegetable oil

2 tbsp Mexican chili powder

pinch cayenne pepper

6 tbsp sour cream

6 tbsp salsa

6 whole wheat tortillas

Instructions

Heat half of the oil in a large frying pan over medium heat. Add onion and cook, stirring frequently, until translucent and slightly brown. Remove to bowl.

Add remaining oil to frying pan and cook chicken until no longer pink in the middle. Stir in chili powder to coat chicken.

Add onions and peppers to chicken, stirring frequently, until peppers are hot.

To make fajitas, top tortilla with one sixth of the chicken and veggies, sour cream, and salsa.

Wrap and enjoy!