Chicken Fajatias Low Fatlow Sodium Recipes

Steps:

• Marinate chicken overnight in Mrs. Dash marinade, my Wet Rub from the South https://www.justapinch.com/recipes/sauce-spread/sauce-spread-spread/wet-rub-from-the-south.html
• Slice bell pepper and onion. Grate cheese. Make salsa or pico de gallo.
• Cook chicken and veggies on outside or inside grill. Spray tortilla's on both sides with olive oil spray. Heat on grill on both sides just long enough to soften.
• Slice chicken into thin slices, place on corn tortilla with pepper and onion, top with cheese and salsa or pico de gallo.
• https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html
• https://www.justapinch.com/recipes/sauce-spread/dip/low-sodium-salsas.html

Steps:

• 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
• Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
• 2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
• 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
• 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
• 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Spray a large nonstick skillet with cooking spray and heat over high heat.
• Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
• Continue cooking until chicken is no longer pink (about 10 minutes).
• Add 1/4 Cup of water and simmer for 5 minutes.
• Return vegetables to skillet and heat through.
• Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
• Warm tortillas to make them more pliable.