High in protein and vitamins, and surprisingly low in sodium, these fajitas are a great way to satisfy a craving for Mexican food without all of the extra fat and salt.

Additional nutrition perks to this meal:
-37 Grams of protein
-No additives or preservatives
-High in vitamins A, B, & C, as well as selenium & niacin
-5.5 Grams of fiber

     The ingredients as listed are enough to feed roughly four people. Enjoy these with your favorite Mexican beer or a low cal margarita (everything in moderation, right?).


Ingredients
Vegetable Stir-fry:
2 Onions, sliced in rings
8 Ounces Mushrooms, sliced
1 Bell Pepper, sliced lengthwise
4 Carrots, sliced
1 Sweet Potato, cut into strips

Marinade:
2 Chicken Breasts, cut into strips
1 Cup Cilantro, chopped
2 Cloves of Garlic, minced
2 tsp Cumin
1 ½ tsp Chili Powder
½ Lime; use it’s freshly squeezed juice
1 ½ Tbsp Olive Oil
½ tsp Red Pepper Flakes
½ tsp Salt

Optional/Suggested Sides:
Avocado, sliced
Tortillas or Taco Shells
Beans
Rice
Couscous
Quinoa
Shredded Cheese

*Because the chicken fajitas as listed are low in carbohydrates, you will want to make sure to add some kind of side dish that ups the carb quota a bit (beans, couscous, quinoa, rice are all good options).

Prep:
Cut the chicken breasts into strips and marinate for at least 2-3 hours.

Cook the chicken (along with the sauces) in a pan, while at the same time starting to sauté the vegetables in a large, separate saucepan. If you are going to make rice, couscous or another grain that takes about 20 minutes to cook, start them now and they will be ready at about the same time that your meat & veggies are ready to eat.

Keep both the vegetable stir-fry and the chicken on medium heat, stirring frequently. For the first ten minutes, place the lid on the vegetables for 3-5 minutes at a time to help cook them faster (stirring intermittently). Once the chicken is cooked – roughly 7-10 minutes in – add it into the large saucepan of vegetables and cook uncovered for the last 10 minutes.

Serving options:
     There are many different serving options for the chicken fajita stir fry. It makes great soft burritos or taco filling, or you can just eat it as a big “pile on” on your plate, layering the veggies and chicken with the grains of your choice.

     We very infrequently add salt to our dishes but needed to for this one because all of the ingredients were so natural & near sodium free. The spices and lime juice flavor the meal well enough that you do not need to add a lot in order to reach a taste that satisfies the taste buds.

     One of the best things about cooking at home is that you know exactly what is going into your meal – you cannot say the same when you go out to eat. Wholesome, healthy Mexican food tastes just as good as, if not better, than any processed or sodium loaded options you will find in any restaurant.

     Make our favorite homemade salsa to top the veggies & meat off with & these will officially become the best chicken fajitas that you have ever tasted.

Nutrition Information
Calories: 365
Calories from Fat: 130
Total Fat: 14 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 101 mg
Sodium: 461 mg
Total Carbohydrates: 22 g
Dietary Fiber: 5.5 g
Sugars: 9 g
Protein: 37 g