Monday, October 29, 2018

Chicken Breast Fajita Strips

Chicken fajitas loaded on a carb balanced tortilla
Chicken Breast Fajita Strips 
2 whole chicken breast
2 tbs homemade sofrito
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/8 tsp cumin
1/8 tsp McCormick brown sugar bourbon 
1/8 tsp chipotle roasted garlic 
2 tbs cooking wine
2 tbs olive oil
1 lemon or 1 tbs concentrated lemon juice 
1 cup fajita onion pepper mix
Dash Himalaya salt

  1. Wash chicken breast with vinegar 
  2. Chop chicken into thin strips
  3. Season chicken and cover it so it can marinate 2 or 3 hours
  4. Cook on skillet or frying pan 20 minutes in low/ medium flame 
  5. Add fajita onion peppers mix
  6. Serve over salad or veggie low carb tortilla 
PP: safe in refrigerator for up to 4 days and eat it cold in salads. 

I ate this delicious dish with the following toppings and mission carb balanced tortilla.

Chicken fajita on low carb tortilla with sour cream and shredded cheese 
Calories 493
CFF 178
TF 27g
TC 10.6g
Protein 28g

Sugar 5.3g

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