Chicken Fajitas

I will start by saying, I liked the Fajitas, they are only 372 calories for TWO fajitas. Therefore, I must say they weren't too shabby. I will say, next time I would not bake the chicken next time as the recipe calls. I would first, cut up the chicken then cook in skillet. 

We also did cheat and added some guacamole and a little bit of sour cream.. even then not too bad calorie wise. 

I also want to throw it out there TORTILLAS make a HUGE difference. We had awesome tortillas, no  offense, the  Mission tortillas just don't do it for me... Taco Loco has good tortillas, the tortilla land brand is another I enjoy, you cook those. I can't remember the brand of these... I will look next time at the store.. quite tasty.

Chicken Fajitas

Food Network Magazine 

1 tsp chili powder

1 tsp ground cumin

Kosher salt and freshly ground pepper

1 lb boneless, skinless chicken breasts

2 tablespoons evoo

2 bell peppers, sliced (we used green and red)

1 red onion, sliced

2 cloves garlic, finely chipped

1/2 teaspoon grated lime zest, plus wedge for serving

8 corn tortillas ( we used flour)

1/2 cup prepared pico de gallo or fresh salsa

1/2 cup crumbled cotija cheese (about 1 1/2 ounces)

1. Preheat the oven to 425. Mix the chili powder, 1/2 tsp cumin and 1/4 tsp each salt and pepper and rub on each of the chicken breasts.
2. Heat 2 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden brown. 4 to 5 minutes. transfer to a baking sheet, reserving the skillet, and bake until just cooked through (8 to 10 minutes) Transfer to a cutting board to rest about 5 minutes.
3. Meanwhile, heat the remaining olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 tsp cumin and cook, stirring until the vegetables are browned. Stir in the lime zest and 2 tablespoons water, season with salt.
4. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes. then divide among plates. Slice the chicken. Top the tortillas with chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.