Chicken fajita (dinner 9.30.10)

For a snack this afternoon I had a toasted whole wheat English muffin with peanut butter on one half & jelly on the other. I used Teddie's All Natural Peanut butter with Flaxseed & Polaner All Fruit Grape Jelly. I like this jelly because there is no added sugar, it's made from fruit & fruit juice concentrate only. I also like this peanut butter because the flaxseed adds a nutritional boost without altering the flavor. Flaxseed naturally has a nutty flavor so it blends well with peanut butter.

For dinner tonight I made myself a chicken fajita. I had never made one from scratch before, so I was surprised at how good it turned out. I expected it to be a hard meal to make but it was in fact really quick & easy, not to mention healthy. All I did was throw the ingredients in a pan, saute & serve.

1. To make it, I cut up a medium chicken breast (I used a Perdue Perfect Portion All Natural Chicken Breast) and put in a non stick skillet along with 1/2 a tbsp of olive oil, about 2/3 cup of mixed onions, red, yellow & green bell peppers (I used Trader Joe's frozen fire roasted bell peppers & onions- see picture), 1/8 tsp of chili powder, 1/8 tsp ground cumin, about 2 wedges worth of lime juice and about 1/2 tsp of garlic salt. 
2. I then sauteed all the ingredients on high heat for about 5-7 minutes until the chicken was cooked through. 
3. Then I put it on a large multi-grain tortilla, wrapped it up & enjoyed! Yum!

I'm really glad I found a new dish I like that is easy enough to throw together on a busy school night. You'll definitely be seeing chicken fajitas for dinner again. To make this dish for more people, simply double or triple the above ingredients as needed. The amount I used could make 1 large fajita or 2 small.