By Ashley Rector
Preheat a large pan over medium-high heat and add 1 tablespoon of olive oil.
Add the sliced chicken breasts to the pan and sprinkle with fajita seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Remove the chicken from the pan and set aside. Add the remaining tablespoon of olive oil to the pan.
Add the sliced bell peppers and onion to the pan. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
Return the chicken to the pan with the vegetables and add the lime juice. Stir well to combine and heat through for another 2 minutes.
For the guacamole, mash the avocados in a bowl. Dice the tomato and chop the cilantro. Add both to the avocado along with a pinch of salt and pepper. Mix well.
Warm the whole-wheat tortillas in a dry pan for about 30 seconds on each side or until soft and pliable.
Serve the chicken and vegetable mixture in the warm tortillas. Top with a generous spoonful of guacamole. Optionally, garnish with extra cilantro.
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This Mexican Dinner Main Course recipe is ready in 40 minutes and features Boneless skinless chicken breasts, Red, yellow, and green bell peppers, Large onion and other delicious ingredients. Contains 450 calories total.
Preheat a large pan over medium-high heat and add 1 tablespoon of olive oil.
Add the sliced chicken breasts to the pan and sprinkle with fajita seasoning, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Remove the chicken from the pan and set aside. Add the remaining tablespoon of olive oil to the pan.
Add the sliced bell peppers and onion to the pan. Sauté for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
Return the chicken to the pan with the vegetables and add the lime juice. Stir well to combine and heat through for another 2 minutes.
For the guacamole, mash the avocados in a bowl. Dice the tomato and chop the cilantro. Add both to the avocado along with a pinch of salt and pepper. Mix well.
Warm the whole-wheat tortillas in a dry pan for about 30 seconds on each side or until soft and pliable.
Serve the chicken and vegetable mixture in the warm tortillas. Top with a generous spoonful of guacamole. Optionally, garnish with extra cilantro.
Calories per Serving: 450
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