Chicken Fajita Tacos

Yield: 2 servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Prep Time: 10 minutes

Total Time: 25 minutes

Ingredients

• 1 lb. boneless skinless chicken breast, cut into strips

• ¼ tsp each: salt & ground black pepper

• ½ cup sliced green onion

• 1 cup thinly sliced red, green, and/or yellow bell pepper

• 12 large, thin slices jicama

• 2 tsp olive oil, divided

• 3 tsp lime juice

• 3 tbsp salsa

  
  

Directions

1. Season the chicken strips with salt and pepper.

2. Heat 1 teaspoon of oil in a non-stick skillet over medium heat.

3. Place the chicken strips in the heated pan and cook until lightly browned, about 5 to 8 minutes.

4. Add the remaining oil, followed by the onions, to the skillet and stir-fry for about 3 minutes.

5. Add the peppers, mix well, cover, and cook on low heat for 5 minutes.

6. Uncover and stir-fry until the onion and pepper mixture is lightly browned (about 3 to 5 more minutes). Remove from heat.

7. Place 2 jicama slices on top of one another; repeat with remaining jicama slices for a total of 6 doubled-up jicama “tortillas.”

8. Add about ¾ cups of fajita filling to the center of each set of jicama slices. Top each with a ½ tablespoon of salsa and ½ teaspoon of lime juice. Serve immediately (3 tacos per serving).

Nutrition Facts Per Serving: 250 calories, 10g fat, 16g carbohydrate, 37g protein