Tonight we had Fajitas for dinner. Well, I didn’t get to enjoy quite as much in the way of fresh tortillas and guacamole, but here’s the recipe for my Medifast portion, as well as details for the rest of the family! If you need to be especially careful about making sure you only eat what you are allowed, make this in two different batches – one for you, one for the rest of the family. Typically when I make this, I would estimate 1/4 pound of chicken for each diner, but since it’s lean white meat chicken, you can have about 1/2 pound raw chicken (6 oz cooked weight) all to yourself. Since there were only three of us for dinner, I used one pound of chicken, and could pretty much just divide the pan in half for me
- 1 Tbsp canola oil
- 1 lb of chicken breast, cut into small strips and pieces
- 1 cup scallions with greens, sliced diagonally
- 2 cups bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
- Juice of 1 lime
- 1 Tablespoon of olive oil
- 2 cloves garlic, peeled, minced
- 1/2 teaspoon ground cumin
- 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
- 1/4 cup chopped fresh cilantro, including stems
1 Mix all marinade ingredients. Coat the chicken with the marinade and let it sit in the refrigerator for at least an hour. Before you cook the chicken, drain off most of the marinade, pat with a paper towel and sprinkle with salt.
2 Set a large cast iron pan or griddle over medium high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the chicken, turning until almost done. Remove the chicken from the pan.
3 Add the vegetables to the pan and let sear for a minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.
One-half of this pan yields one lean & green medifast meal!
For the non-dieters in the group, serve with shredded cheese, salsa, shredded lettuce, sour cream, guacamole and warm flour tortillas. My favorite, even though I can’t have them, are tortillas that can be purchased uncooked, and fried up on your griddle fresh while you finish off the meat. Yum!