Brianne Britzius
January 14, 2011


I've been cooped up at home this week due to the bad weather in Atlanta, and we've been eating mostly soup, chili and sandwiches this week. However, it's time for a change and we really like this modified chicken fajita recipe.

We're all trying to watch our weight, and one member of my family has to keep a close eye on her sodium intake. Luckily, this recipe (potentially) features no salt, lean protein flavored with a spicy and zesty marinade, lots of seasoned veggies, and we always skip the tortillas.

We have a Foreman grill that we use to cook the chicken, but you could easily cook it in a pan or on the grill. I think about six minutes each side for either method would be fine. Enjoy!

Chicken Fajitas with Chili-Lime Marinade (Six servings)
1/4 cup olive oil
2 tablespoons and 3/4 teaspoon red wine vinegar
Juice from 1 1/2 limes
1 1/2 teaspoons paprika
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
Cayenne pepper to taste (start with 1/4 teaspoon and taste if you're unsure; add more to your taste)
Freshly ground black pepper to taste
Salt to taste (optional; we almost always leave this out) 6 boneless, skinless chicken breasts
1 large onion, chopped
1 large red bell pepper, cut into strips
1 large green bell pepper, cut into strips
1 teaspoon 365 brand Southwestern Grille Seasoning (from Whole Foods)
OR for no sodium:
1/4 teaspoon ground red pepper (add more if you like heat)
1/2 teaspoon ground cumin

Whisk together olive oil, vinegar, and lime juice. Add seasonings through salt and pepper and mix.

Place the chicken breasts in a large plastic zip top bag. Pour marinade* over the chicken. Make sure all of the air is out of the bag and seal up. Move the chicken around to ensure the marinade is covering all parts of the chicken. Let marinade one hour to overnight.

Toss the veggies in either the Southwestern Grille Seasoning or ground red pepper and cumin mixture. 

Heat a non-stick skillet over medium heat. While you get the onions going, preheat the Foreman grill. Cook the onions until soft, but crisp. Remove from the pan and cover with foil to keep warm.

Place chicken onto the grill. Discard the marinade. Cook for 6 minutes.

While chicken is cooking, throw the peppers in the same pan you used to cook the onions. Cook until crisp-tender (chicken and peppers will be done about the same time).

Place on a plate and let the chicken rest for a minute or two before slicing into strips and serving with the veggies.

*The marinade is modified from this recipe.

What about at your house? Do you have a great recipe that adressed the various health needs of all the family?

For more low-sodium and healthy eating, check out these dishes:

Poached Salmon with Dill-Mustard Sauce

Roasted Red Pepper-Tomato Soup

Ponzu-Glazed Flank Steak

Chocolate Lava Cakes with Pistachio Cream

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