Cheesy Chicken Fajita Skillet + 1 Tortilla (a2)
by Tanvi Parikh
Macros
- Total calories
- 420
- Protein
- 33 g
- Carbs
- 32 g
- Fat
- 18 g
- Fiber
- 7 g
- Sugar
- 8 g
- Cholesterol
- 93 mg
- Sodium
- 822 mg
- Potassium
- 746 mg
- Vitamin A
- 1510 IU
- Vitamin C
- 68 mg
- Calcium
- 285 mg
- Iron
- 4 mg
- Vitamin D
- 6 IU
- Vitamin B12
- 0.4 µg
- Magnesium
- 81 mg
- Zinc
- 2 mg
Serves 1
Ingredients
- 2¼ tsp Tomato Paste
- 1⅓ tbsp Water
- 1½ tsp Taco Seasoning (divided)
- 100 g Chicken Breast (boneless, skinless)
- 1 tsp Extra Virgin Olive Oil
- ¼ Lime (medium, juiced)
- Sea Salt & Black Pepper (to taste)
- ¼ Red Bell Pepper (medium, sliced)
- ¼ Green Bell Pepper (medium, sliced)
- ¼ Yellow Onion (medium, sliced)
- 20 g Cheddar Cheese (shredded)
- 1 Whole Wheat Tortilla
Steps
Combine the tomato paste, water, and half of the taco seasoning in a small bowl. Set it aside.
In a large bowl, add the chicken, oil, lime juice, the remaining taco seasoning, salt, and pepper. Mix to combine.
Heat a pan over medium heat. Add the chicken and cook for six to eight minutes per side. Remove from the pan and let it rest for five minutes before slicing.
Preheat the oven to 425°F (220°C). In the same pan, add the bell peppers and onion. Sauté for eight to 10 minutes or until tender.
Add the sliced chicken back to the pan with the vegetables. Add the prepared tomato sauce and stir to combine. Top with cheese. Place the pan in the oven for six to eight minutes or until the cheese has melted.
Divide the cheesy fajita mixture on a tortilla evenly and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately one heaping cup.
- Additional Toppings: Top with cilantro, salsa, and/or sour cream.
- Serve It With: Tortillas, rice, or cauliflower rice for a lower-carb option.