Fajitas are a perfect party or family food because they can be assembled by your diners and the ingredients can be kept hot for an hour or two in a chafing dish. I use three different colors of bell pepper for eye appeal, but you can use only one. You can use other vegetables, such as mushrooms, scallions, zucchini, or even kale, cut long and thin. The cayenne pepper adds a little heat, which you can adjust to your preference.
Chicken is an excellent source of lean protein. It also has detoxifying selenium as well as lysine, which repairs tissue. Bell peppers are loaded with vitamin C, which helps the body resist infection and aids tissue regeneration. Diets rich in vitamin C can reduce your risk of both cancer and stroke.
1 cup julienned white onion
1 cup diced tomatoes
¼ cup julienned orange bell pepper
¼ cup julienned red bell pepper
¼ cup julienned yellow bell pepper
2 Tbs. olive oil
1 lb. organic or free-range chicken breast strips
1 tsp. sea salt
½ tsp. paprika
¼ tsp. white pepper
¼ tsp. cayenne pepper
1 recipe Flaxseed and Squash Tortillas or use ready-made tortillas
1 recipe Pico de Gallo or your favorite healthy prepared salsa
1. Sauté the vegetables in the oil over medium heat for 5 minutes.
2. Add the chicken strips and seasonings. Cook for another 5–10 minutes or until the chicken is fully cooked.
3. Serve with the Flaxseed and Squash Tortillas, Sour Cream, and Mexican Tomato Dip.