Chicken fajitas are usually a huge hit with the family. At a restaurant, they will run about $15 a plate. For a fraction of the cost, you can buy your own chicken and vegetables (giving you the freedom to consider the source of your food, the types of oils it's cooked in, etc.) and make really good fajitas at home. On a work night, however, they can be a bit time consuming. Tonight this was invented out of necessity (leftover rice in the fridge, odds and ends in the veggie drawer, thawed chicken breast) and it was a huge hit with the family. It also makes great leftovers to send to school in lunches.
Ingredients: 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, minced 3 Tbsp oil 1 Tbsp chili powder 2 tsp cumin 1 tsp salt 1-2 pounds boneless chicken, cut into bite-sized chunks 2 cups cooked rice 1 cup tomato sauce 1 can of black beans, drained 1/2 cup shredded cheese 1. Add onion, garlic, pepper, and oil to a large skillet. Cook over medium heat until onion and peppers are soft. 2. Add chili powder, cumin, and salt, and combine well. 3. Add chicken. Stir. Allow to cook over medium heat for 10-15 minutes. If pan gets dry, add 1/2 cup water to deglaze. 4. Add rice, beans, and tomato sauce. Combine. Heat for a few minutes. Add to a baking pan/casserole dish. Top with cheese. Put in 350 degree oven for 30 minutes. Serve with sour cream and salsa.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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