Directions:
- Rub chicken breast with fajita seasoning and let marinade for 1/2 hour.
- Slice marinated chicken into strips.
- Use cooking spray and braise chicken in a hot skillet until done.
- Add onion and bell pepper to skillet fry and stir on high so as to cook quickly.
- Remove all from heat and set aside.
- Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness.
- Salt and pepper to you taste.
- Divide in half and place on serving platters.
- Mix egg with half and half, salt and pepper to taste.
- Cook egg mixture into two separate omelets.
- Place on top of browned potatoes.
- Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
- Sprinkle with 1/4 cup cheese on each platter of fajita platter.
- Serve with sour cream, guacamole, and salsa if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.05 Kcal (2169 kJ) | ||
| Calories from fat | 236.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.32g | 40% | |
|---|---|---|---|
| Cholesterol | 257.4mg | 86% | |
| Sodium | 1536.65mg | 64% | |
| Potassium | 1039.22mg | 22% | |
| Total Carbs | 36.07g | 12% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 36.94g | 74% | |
| Vitamin C | 46.4mg | 77% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 13.6mg | 76% | |
| Calcium | 200.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 130.98 Kcal (548 kJ) | ||
| Calories from fat | 59.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 40% | |
|---|---|---|---|
| Cholesterol | 65.08mg | 86% | |
| Sodium | 388.5mg | 64% | |
| Potassium | 262.74mg | 22% | |
| Total Carbs | 9.12g | 12% | |
| Sugars | 1.09g | 17% | |
| Dietary Fiber | 0.78g | 12% | |
| Protein | 9.34g | 74% | |
| Vitamin C | 11.7mg | 77% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.4mg | 76% | |
| Calcium | 50.8mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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