1 lb boneless skinless chicken thighs, cut crosswise into strips
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic salt
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
4 thin slices large yellow onion, separated into rings
1/2 cup your favorite salsa
6 (6-in) whole-wheat flour tortillas, warmed
1/2 cup chopped cilantro
reduced-fat sour cream

Combine the oregano, chili powder, and garlic salt; toss chicken in mixture.

Heat a large skillet that has been sprayed with nonstick cooking oil or brushed with canola oil over medium-high heat.  Add the seasoned chicken and cook, stirring, 5 to 6 minutes or until cooked through.  Transfer to a bowl and set aside.

Into the same skillet, place the bell peppers and onions.  Cook over medium heat, stirring, for 2 minutes.  Add the salsa and cook, covered, about 6 or 7 minutes until tender.  Stir in the chicken and any juices in the bowl.  Cook and stir until heated through and chicken is completely cooked.  This will take about 2 or 3 minutes.

Serve the mixture on the warmed tortillas.  Top with the cilantro and sour cream.
Yield: 6 servings of 1 fajita.
Per fajita: 159 calories, 21 g protein, 15 g carbs

Recipe and photo from an old diabetic magazine.
Note: You can substitute other low carb tortillas and plain Greek yogurt for the sour cream, if desired.

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