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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This can easily become a soup if you add extra liquid. The sort of is because these fajitas are served with a tasty broth, not sizzling from the grill. Ingredients:
8 ounces boneless skinless chicken breasts, sliced |
1/2 red pepper, sliced |
1/2 yellow pepper, sliced |
1/2 onion, sliced |
2 tablespoons cumin |
1 teaspoon black pepper |
1 teaspoon chili powder |
1 cup nonfat chicken broth |
Directions:
1. All ingredients should be sliced in to long thin strips.
2. Using either a George Foreman Grill or any other grill, or a broiler, cook the chicken until the pink is gone but no longer. Remove and set aside.
3. On medium low heat, simmer a small amount of chicken broth, about 2 T. Add the onions and allow the broth to simmer away, and when the onions brown and start to stick, add more broth (up to 1/2 cup), scraping up the brown from the bottom of the pan. This adds flavor. When the onions are soft, add the red and yellow peppers. Add the spices, stir, and add the chicken. Allow the liquid to reduce to the preferred level of sauciness.
4. We like this with La Burrita corn tortillas - less fat and more flavor than flour.
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