I love this recipe because it's healthy and it will leave you feeling satisfied. Don't believe me? Try it out for yourself! I thought I was going to eat more than 2 fajitas, but I was completely stuffed halfway through the second one... now THAT is a sign of a good meal!
This recipe makes 4 servings and is 377 calories per serving (2 fajitas). For anyone interested, you can read the complete nutrient breakdown on my recipes (that's the name of the website, it's not mine). Unfortunately, I was unclear if the serving size/calories were taking the optional toppings into consideration, so if you're really strict about counting calories, I would add the toppings separately.
Warning: you have to marinate the chicken and vegetables for at least 1 hour beforehand, so plan accordingly.
Ingredients:
3/4 cup dark Mexican beer (I used New Belgium Fat Tire, which is not dark or Mexican)
2 tbs soy sauce
2 tbs lime juice
1 tsp canola oil
1 tbs Worcestershire sauce
3 crushed garlic cloves
1 lb skinless, boneless chicken breast halves, cut into 1/2 inch strips (I used closer to 1.5 lbs)
1 cup sliced onion
2 bell peppers of your choice, seeded and sliced into strips (the original recipe called for 1 orange and 1 yellow, but next time I make this I will use 1 red and 1 orange)
Cooking spray or oil
1/4 tsp salt
1/4 tsp pepper
8 (6-inch) flour tortillas
1 jalapeno, thinly sliced (optional)
Salsa (optional)
Reduced fat sour cream (optional)
Fresh cilantro (optional)
I used all of the optional toppings.
Directions:
In a medium bowl, combine the first 6 ingredients (beer to crushed garlic), and stir well. Add chicken to a large ziplock bag and add 3/4 cups of the mixture to the bag, reserving the remaining mixture. Marinate in the fridge for 1 hour, turning occasionally.
Combine onion, bell peppers, and remaining beer mixture in a ziplock bag and seal. Marinate for 1 hour at room temperature.
Heat a grill pan over medium-high heat and coat with cooking spray or oil. Remove chicken from the bag and discard the marinade. Add the chicken to the pan and sprinkle with salt and pepper. Cook each side until it is done, about 3-5 minutes per side (I had to drain the pan once because there was too much marinade in the pan). Remove chicken from the pan and place in a covered dish to keep warm.
Remove onion and bell peppers from the second bag and discard the marinade. Add the vegetables to the same pan you cooked the chicken in, and cook for about 6 minutes or until tender, turning occasionally.
If desired, toast the tortillas in the pan. Divide chicken and vegetables evenly among tortillas. Serve with any of the optional toppings.