Chicken Fajita Tacos
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 447.6
- Total Fat: 13.3 g
- Cholesterol: 37.5 mg
- Sodium: 1,370.9 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 9.3 g
- Protein: 23.4 g
View full nutritional breakdown of Chicken Fajita Tacos calories by ingredient
Introduction
Chicken, onions, peppers, rice and black beans on a whole wheat tortilla Chicken, onions, peppers, rice and black beans on a whole wheat tortillaNumber of Servings: 8
Ingredients
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4 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz
1.75 cup Goya Black Beans
2 cup, sliced Onions, raw
2 cup, strips Green Peppers (bell peppers)
1 cup, chopped Peppers, sweet, red, fresh
1 cup Bell peppers (Green, Red, Yellow, Orange)
3 cup RiceARoni Spanish Rice (prepared)
2 tbsp Extra Virgin Olive Oil
8 serving Chi Chi's Whole Wheat Fajita Style Tortilla
0.25 cup Cheese: Sargento Reduced Fat Cheddar, shredded
2 fruit (2" dia) Limes
0.25 tsp Cayenne Pepper (Ground)
.5 tsp Ginger, ground
1 tsp Parsley, dried
1 tsp Cinnamon, ground
1 tsp Allspice
2 tsp Thyme, ground
2 tsp Turmeric, ground
1 tsp Paprika
Tips
I would use diced tomatoes with green chiles for added spice and heat
Directions
Recipe Instructions: Yield: 8 (full) tacos Prep Time: 10 min Cook Time: 20 min
1. Prep chicken: thinly slice and toss in spice blend; set aside.
2. Prep veggies: thinly slice onion; seed and thinly slice peppers; set aside.
3. Make rice: (followed instructions on box) Combine ingredients, bring to boil, cover and reduce to simmer, simmer for 15 minutes.
4. Heat black beans on low heat.
5. Heat 1 Tbs olive oil in large saute pan
6. Take half of the chicken and saute in pan until just barely cooked; remove from pan and add remaining 1 Tbs of olive oil and cook remaining chicken until just barely cooked; remove from pan.
7. Saute onion and peppers in the pan, once onion is translucent add the chicken back to the pan and cook for an additional few minutes until desired doneness had been reached.
8. Combine all ingredients in tortilla, garnish with cheese and a lime wedge.
Serving Size: Makes 8 large tacos
Number of Servings: 8
Recipe submitted by SparkPeople user BSHAROW.
1. Prep chicken: thinly slice and toss in spice blend; set aside.
2. Prep veggies: thinly slice onion; seed and thinly slice peppers; set aside.
3. Make rice: (followed instructions on box) Combine ingredients, bring to boil, cover and reduce to simmer, simmer for 15 minutes.
4. Heat black beans on low heat.
5. Heat 1 Tbs olive oil in large saute pan
6. Take half of the chicken and saute in pan until just barely cooked; remove from pan and add remaining 1 Tbs of olive oil and cook remaining chicken until just barely cooked; remove from pan.
7. Saute onion and peppers in the pan, once onion is translucent add the chicken back to the pan and cook for an additional few minutes until desired doneness had been reached.
8. Combine all ingredients in tortilla, garnish with cheese and a lime wedge.
Serving Size: Makes 8 large tacos
Number of Servings: 8
Recipe submitted by SparkPeople user BSHAROW.