Thursday, October 13, 2016

Recipe: Fajita Chicken and Vegetables

I love Fajitas but I'm trying to cut out the bread, tortillas, rice and noodles down from most of my dinners. So I came up with this so that I still get fajitas just without the tortillas and it came out really good. 


3 Chicken tenders or 2 chicken breasts cut into chunks
1 bell pepper- chopped into 1 inch slices
1 yellow onion cut into 1 inch slices
2 TBSP. oil
1 cup mushrooms chopped
1/4 cup slices black olives
Fajita seasoning pouch
1/2 cup cheddar cheese grated
1 cup of Guacamole
1/2 cup homemade or jar salsa
1 can refried beans
salt to taste

Heat oil in large pan. Add bell pepper, onion and mushrooms to pan and saute until tender. Remove vegetables from pan and add chicken. Cook until almost cooked through, add vegetables back to pan and add fajita seasoning pouch. Let simmer for 4 minutes. Add to plate and top with a pinch of grated cheese and a spoonful of black olives. Serve with homemade or jar salsa, guacamole and refried beans.

Ken found a new product called Fajita simmer sauce by Ortega and that's what we used. It was good. There are other packets of fajita seasoning in the store that you can use or you can use Chili powder and cumin. 

This ended up being really good and I didn't even miss the rice or potatoes that I usually make with dinner. I'm still learning to make diabetic friendly meals but this didn't make my blood sugar spike so I'm calling this a win.