One of the hardest things for me about trying to be healthier is when you get that week or two where your schedule just goes haywire. When you’re trying to keep up with too many things, so you’re tired, and don’t have the time, or the motivation to find the time, to work out. Throw in a massive sweets craving, and a couple of those weird days when you’re randomly hungry all day for no apparent reason, and next thing you know you’ve undone a month of hard work getting in better shape.
With the holidays coming on, we’re all going to be having these weeks more often, so having some easy, healthy meal ideas that come together quickly can be a lifesaver. Or waistline saver as the case may be.
I love meals involving tortillas. Soft tacos, burritos, fajitas… but to me they’re just not worth the calories for having no fillingness to them whatsoever. (I don’t know if fillingness is actually a word… just go with it.) And I just can’t do the corn ones. I’ve tried. So I decided we would just have to do these without the actual tortilla. I always used to make rice to go in the tortilla with the chicken, so now we just eat this over rice instead. Much more filling, and still has all the wonderful flavors of chicken fajitas. 🙂
I sometimes forget to marinate the chicken in advance, so don’t worry if you do as well. It will still have plenty of flavor.
I had red and green peppers on hand, but you can use whichever colors you like.
Serve with whatever toppings strike your fancy. I like a sprinkling of a Mexican cheese blend with some sour cream. 🙂
- 1 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 pound boneless skinless chicken breast, cut into strips
- 1 tsp olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- Mix all seasonings together in a small bowl.
- In a large resealable bag, or bowl with lid, mix chicken with a tablespoon of olive oil and the lemon juice. Add seasonings and mix well. Marinate in refrigerator for a few hours.*
- Heat the teaspoon of oil in a large skillet or wok. Saute peppers and onions about 5 minutes. Remove from pan.
- In the same pan, cook the chicken until cooked through. About 10 minutes.
- Add peppers and onions back to pan and heat through, about 2 to 3 minutes.
- Serve with rice and your choice of toppings.
- I don't always remember to marinate the chicken a few hours before. However long it sits with the seasonings is fine, even if it's 10 minutes. 🙂