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Chef's Quick Tip: Chicken Fajitas

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NORWALK -

Chef Ester, a nutritionist and dietician in Weston, shares how to make a delicious and nutritious dish, and it's quick: chicken fajitas.

Quick and Easy Chicken Fajitas (serves 4)
 
Ingredients:

3 chicken breasts, boneless skinless
1/4 red onion
1 yellow pepper
1 red pepper
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp Salt
2 tbsp olive oil
1/2 tsp Cumin
Tortillas (I love Siete cassava and almond flour tortillas)
 
Preheat the oven to 375 degrees F. Slice the chicken breasts in half so that there are 6 thin chicken breast pieces instead of 3 thick ones. Lay the six pieces on one half of a rimmed baking sheet. Spread the sliced bell peppers and red onion on the other half of the baking sheet. Drizzle everything with the olive oil, turning the chicken and rubbing the olive oil all over both sides.

In a small bowl, stir together the chili powder, cumin, salt and pepper. Sprinkle this spice mixture over top of the chicken, and rub it in to both sides of the meat. Season the vegetables with a bit of salt and pepper and toss them to coat.

Cook the meat and veggies for 14-15 minutes, or until the chicken is cooked through. Don't overcook it or it will be dry. Slice the chicken across the grain into thin strips.
Serve the chicken and veggies on tortillas with salsa and guacamole, and serve with a tomato salad on the side.

For more from Chef Ester, click here.

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