Mrs. Mayberry's Skinny Chicken Fajita
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 197.8
- Total Fat: 10.4 g
- Cholesterol: 46.5 mg
- Sodium: 449.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.7 g
- Protein: 17.7 g
View full nutritional breakdown of Mrs. Mayberry's Skinny Chicken Fajita calories by ingredient
Introduction
My husband and I are doing the low carb thing, but we love flavor in our foods. I came up with this little dish so we could have flavor but not a killer on the carbs (about 7 per serving after you factor out the fiber or about 4 if you leave off the sour cream and cheese).We add a little shredded cheddar and light sour cream (that is added in the nutrition info here). My husband and I are doing the low carb thing, but we love flavor in our foods. I came up with this little dish so we could have flavor but not a killer on the carbs (about 7 per serving after you factor out the fiber or about 4 if you leave off the sour cream and cheese).
We add a little shredded cheddar and light sour cream (that is added in the nutrition info here).
Number of Servings: 4
Ingredients
-
2 Chicken Breasts, sliced
1/2 Medium Onion, sliced
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
2 tsp Garlic, chopped
1/4 cup Green Chili Peppers, chopped
1 can Rotel Tomotoes
1Tbsp Chili Powder
1.5 Tbsp Extra Virgin Olive Oil
4 Tbsp Light Sour Cream
1/4 cup Shredded Cheddar Cheese
Salt and Coarse Ground Black Pepper to Taste
Directions
In a bowl, mix chicken, garlic, 1/2 Tbsp olive oil, chili powder, tomatoes, salt and pepper. Set aside.
Slice vegetables.
In large pan, heat the rest of the oil over medium high heat. Add vegetables and cook till onion begins to brown (very slightly).
Add chicken mixture, stir and lower heat to medium. Cover and cook for 5 minutes.
Stir, replace lid and cook for another 7 minutes.
Remove lid and cook for 6 minutes or until desired amount of liquid has cooked out.
Serve with light sour cream and shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user FOTOJUNKIE.
Slice vegetables.
In large pan, heat the rest of the oil over medium high heat. Add vegetables and cook till onion begins to brown (very slightly).
Add chicken mixture, stir and lower heat to medium. Cover and cook for 5 minutes.
Stir, replace lid and cook for another 7 minutes.
Remove lid and cook for 6 minutes or until desired amount of liquid has cooked out.
Serve with light sour cream and shredded cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user FOTOJUNKIE.