Low Fat & Protein Rich Chicken Fajita With Homemade Pico de Gallo

Low Fat & Protein Rich Chicken Fajita With Homemade Pico de Gallo
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 362.3
  • Total Fat: 5.9 g
  • Cholesterol: 75.1 mg
  • Sodium: 743.4 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 43.6 g

View full nutritional breakdown of Low Fat & Protein Rich Chicken Fajita With Homemade Pico de Gallo calories by ingredient
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Introduction

Healthy, high in protein, low fat, and quick and easy! This is a great way to end your day. Not only does this recipe make a fantastic dinner for one, but it can also be a weekend lunch. I would love some feedback! Any suggestions? Healthy, high in protein, low fat, and quick and easy! This is a great way to end your day. Not only does this recipe make a fantastic dinner for one, but it can also be a weekend lunch. I would love some feedback! Any suggestions?
Number of Servings: 1

Ingredients

    Ingredients:
    1 5oz portion of chicken breast, raw, cut up in stripes
    1/3 cup yellow or red sweet peppers, cut up julienne style
    1.5 teaspoon of Recaito (Spanish style green paste-like seasoning, sold in most supermarkets, frozen food section)
    1 whole-wheat soft flour tortilla (45g)
    2 tablespoons plain non-fat Greek yogurt

    Homemade Pico de Gallo ingredients:
    1/2 Roma tomato, finely chopped
    2 tablespoons of red onions, finely chopped.5
    2 tablespoons finely chopped fresh cilantro
    1/2 teaspoon olive oil
    1 tablespoon freshly squeezed lime juice
    1/8 teaspoon salt
    1 teaspoon of chopped fresh jalapeños (optional)

Tips

Having company? No problem! You can easily double the ingredients for a larger crowd. I make my own Recaito and freeze. But you can easily find Goya brand Recaito in the frozen items section of your local supermarket.


Directions

Wash the chicken (plain water is fine, I prefer using half a lemon in my wash); rinse water thoroughly. Add the Recaito, and let it sit, covered, while you prepare the Pico De Gallo. Finely chop the Roma tomato, red onions, and cilantro. Cover and set to the side. Heat up a sauté pan, and when ready, spray non-stick cooking spray, and quickly add the chicken, moving with tongues occasionally, and when too dry, add a couple of tablespoons of water. Cook in this manner for about 5-10 minutes. While the chicken is cooking, mix the cut up Pico De Gallo ingredients with the lime juice, olive oil, and salt. Let it sit covered. Go back to you chicken and as the liquid is drying up, add the peppers; you may use non-stick spray again if necessary. Add a tablespoon of water to the chicken and let the peppers wilt a bit (about 3 minutes in medium-high). Take the chicken off the stove and let it sit for about a couple of minutes before topping the microwave-warmed tortilla (25 seconds in the microwave) with it. With tongues, add the Pico De Gallo on top. Finish off the dish by topping it with the two tablespoons of plain Greek yogurt. You may fold it like a fajita and eat it, or leave it open and use knife and fork. It's delicious either way! ENJOY!

Serving Size: It makes 1 exquisite and generously sized fajita, 1 serving per recipe

Number of Servings: 1

Recipe submitted by SparkPeople user GINA4LCBK.

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