Recipe: Chicken or Steak Fajitas
Oct. 07 2021
It’s a fiesta! And a fiesta isn’t complete without some yummy fajitas frying on the skillet. With the help of our Level2 Registered Dietitians, we’ve got a flavorful recipe packed with protein, = carbohydrates and healthy fats, with an extra helping of fresh guacamole for added nutrition (and flavor!). Feel free to pack on some fresh salsa, pico de gallo and beans, plus sour cream, cheese and carb-friendly cauliflower rice – it’s muy delicioso!
- 2 tablespoons olive oil
- 2 pound flank or strip steak or 3 boneless skinless chicken breasts
- 3 bell peppers or poblano peppers, sliced
- 1 large onion, sliced into half moons
- 1 tablespoon minced garlic, about 3 cloves
- 2 limes
- Fajita seasoning:
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tsp hot pepper flakes
- 1 tsp salt
- ½ tsp pepper
- Tortilla or lettuce leaf
- Fresh salsa
- Shredded Cheese
- Make the fajita seasoning. Add the chili powder, ground cumin, oregano, garlic powder, paprika, pepper flakes, salt and pepper to a small mixing bowl and stir together.
- Season the chicken/steak. Generously sprinkle the fajita seasoning on both sides of the protein you have chosen, use your fingers to press it in.
- Cook the protein. Heat a large skillet over medium heat and lightly coat it with a drizzle of olive oil or avocado oil. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let them rest for a few minutes before slicing into strips. For steak, cook it on both sides until brown on the outside and slightly pink on the inside. Cook to medium or desired doneness.
- Sauté the bell peppers and onion. Cut the bell peppers and onions into thin slices. Sauté bell peppers, onions, and minced garlic in a skillet over medium heat for a few minutes until caramelized. Feel free to use the same skillet you cooked your protein in!
- Mix together. Add the chicken or steak back into the skillet, squeeze fresh lime juice on top and stir everything together.
- Wrap it up. Serve immediately with tortillas and extra toppings of your choice: rice, beans, avocado or homemade guacamole, sour cream, fresh salsa, pico de gallo, shredded lettuce and shredded cheese.
Nutrition per serving (Serving Size 1/6 of the recipe): Calories 314 / Total Fat 11.1g / Saturated Fat 2.8g / Cholesterol 161.3mg / Sodium 764.3mg / Carbohydrate 10.2g / Dietary Fiber 2.7g / Total Sugars 4.9g / Protein 42.4g
- 1 small yellow onion, roughly chopped
- 1 serrano chili, roughly chopped
- 1/2 cup cilantro leaves, finely chopped, divided
- 1 tsp cumin
- 1 teaspoons salt
- 4 ripe avocados
- 2 tablespoons juice from 2 limes
- Combine onion, chili, half of the cilantro, salt, and half of the lime juice in a food processor or blender and process until a smooth paste is formed, scraping down sides as necessary.
- Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a fork. Add onion/chili puree, remaining cilantro leaves, and half of the lime juice. Fold to combine. Season to taste with more salt and lime juice.
Nutrition per serving (Serving size 1/4c): Calories 106/ Fat 8.8 g/ Carb 5.7 g/ Protein 1.3g
- Cauliflower Head (medium)
- 1 chopped jalapeno
- 1 can of tomato paste
- 1 medium chopped Onion
- Cloves of minced Garlic
- Tbsp Olive oil
- ¾ cup Chicken Broth
- ¼ tsp Cumin
- ¼ tsp paprika
- 1 tsp chili powder
- ¼ c Chopped cilantro
- 1 tsp fresh lime
- Use a box grater to grate your cauliflower. Grate your cauliflower like you would if you were grating cheese. (You can also use a food processor, but make sure to pulse and not blend for best results!)
- Heat olive oil in a large skillet over medium-high heat. Add onions, jalapenos and garlic. Saute for 10 minutes, until onions are completely softened.
- Add broth, tomato paste, salt, paprika, chili powder and cumin. Mix together until tomato paste is evenly distributed.
- Add grated cauliflower (cauliflower rice) and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. (Taste test, as the cauliflower rice should not be overcooked or it will be soggy! You want it firm but cooked through.) Add salt and pepper for flavor.
- Remove from heat and stir in chopped cilantro and fresh lime.
Nutrition per serving (1/6th of the recipe): Calories; 93 grams, 11 grams carb, 5 grams fat, 3 grams protein