Fajitas Tonight

January 14, 2016

Meltdown Week 2 brings new delicious meals. This meal is nice, and light, and ready in a flash! The fajitas are filled with strips of chicken, juicy bell peppers, and onions.

Greek Fajitas

Servings: 4 / Serving Size: 2 fajitas / Calories: 299

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  • 4-boneless skinless chicken breasts
  • 1-red bell pepper, cut into strips
  • 1-green bell pepper, cut into strips
  • 1-medium onion, cut into strips
  • 3TBSP-lime juice
  • 1tsp-ground cumin
  • 1tsp-garlic powder
  • pinch-chili powder
  • salt and pepper to taste
  • 8-whole wheat flour tortillas


  • 1/2 cup-shredded cheddar cheese
  • sour cream
  • guacamole
  • 1/2 cup cooked brown rice

Marinate the chicken with lime juice, and season with chili powder, salt, pepper, garlic powder, and cumin.


Cut vegetables into strips, season with salt and pepper, and toss with olive oil. Then grill over medium heat until tender, about 15 minutes.

Veggie strips

Heat another pan over medium heat, and spray with non stick cooking spray. Then grill chicken until cooked through, about 8 minutes on each side. Transfer to a cutting board when done, and cut into strips. Once cooked, combine with the peppers and onions. Serve immediately with warmed tortillas, cheese, and toppings.


*Makes 4 cups chicken and vegetables.


Salus Team

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