Chicken Fajitas

Servings: 4, 2 fajitas each serving

21-Day Fix Containers: 1 red, 2 green 

Ingredients:

1 tsp chili powder

1/2 tsp sea salt

1/2 tsp ground cumin

1/2 tsp garlic powder

2 tsp olive oil, divided use

4 (5-6 oz) chicken breasts - boneless, skinless, cut into 1/2-inch strips

1 medium red (or green) bell pepper cut into thin strips

1 medium onion, thinly sliced

1 Tbsp fresh lime juice

8 large romaine (or butter) lettuce leaves

1 cup fresh salsa (i.e. pico de gallo)

Lime wedges (for garnish; optional)

Directions:

~ Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large re-sealable plastic bag.

~ Add chicken, bell pepper, and onion. Mix gently to coat. Refrigerate 15 minutes (optional)

~ Heat remaining 1 tsp oil in large nonstick skillet over medium-high heat.

~ Empty contents of bag into the skillet. Cook, stirring frequently, for 5-6 minutes or until chicken is cooked through.

~ Remove from heat. Add lime juice.

~ Evenly top lettuce leaves with chicken mixture (3/4 cup total for TWO leaves), and salsa.

~ Garnish with lime wedges if desired.

** Variations: substitute beef sirloin for chicken to desired doneness. Shrimp is also a perfect substitution for chicken; simply use 1 lb peeled and deveined shrimp and add flavorful ground chipotle chili powder instead of regular chili powder.