Easy Chicken Fajitas (a2-1)
by Tanvi Parikh
Macros
- Total calories
- 428
- Protein
- 41 g
- Carbs
- 32 g
- Fat
- 15 g
- Fiber
- 8 g
- Sugar
- 6 g
- Cholesterol
- 110 mg
- Sodium
- 687 mg
- Potassium
- 1008 mg
- Vitamin A
- 1069 IU
- Vitamin C
- 166 mg
- Calcium
- 200 mg
- Iron
- 5 mg
- Vitamin D
- 2 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 114 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- 1 tsp Avocado Oil
- 150 g Chicken Breast (sliced into strips)
- ¾ tsp Chili Powder
- ⅓ tsp Cumin
- ⅛ tsp Sea Salt
- ⅓ Green Bell Pepper (sliced)
- ⅓ Yellow Bell Pepper (sliced)
- ⅓ Yellow Onion (sliced)
- 1 Whole Wheat Tortilla (Large)
- ¼ cup Broccoli (cut into florets )
- 1½ tsp Sesame Seeds
Steps
Heat oil in a frying pan or skillet over medium-high heat. Add chicken, chili powder, cumin and salt. Stir to combine. Let chicken cook for 8 to 10 minutes or until cooked through. Remove from pan and set aside.
To the same pan, add peppers and onions. Stir to coat. Cook for 5 minutes or until peppers are tender.
Divide chicken and peppers between tortillas. Enjoy!
Tips
- Optional Toppings: Add cilantro and/or hot sauce.
- Leftovers: Store chicken and peppers in an airtight container in the fridge for up to three days. Reheat, then serve with tortillas.