Chicken or beef fajitas can be an easy diet-friendly menu choice. From America’s Most Wanted Recipes At the Grill.
With just a few adjustments, even more calories can be eliminated, but the flavor stays the same.
¼ cup lime juice
2 tablespoons canola oil
4 large cloves garlic, lightly smashed
1 tablespoon soy sauce
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
½ teaspoon liquid smoke flavoring, optional
4 (4-ounce) boneless skinless chicken breasts
1 tablespoon canola oil
1 large red bell pepper, seeded and thinly sliced
1 large yellow bell pepper, seeded and thinly sliced
1 large green bell pepper, seeded and thinly sliced
1 medium red onion, halved and cut into strips
1 tablespoon lime juice
2 tablespoons water
½ teaspoon kosher salt
¼ teaspoon pepper
2 tablespoons chopped cilantro, for garnish
1. Do ahead: Whisk together the ingredients for the marinade. Pour the mixture into a large resealable plastic bag and add the chicken breasts. Push the air out of the bag and seal it. Make sure the chicken is well coated and refrigerate overnight, or at least 2 hours, turning occasionally.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
3. Remove the chicken from the marinade and cook it 5 to 6 minutes per side, turning once, or until cooked through and no longer pink in the center. Let it rest 10 minutes, then slice the breasts into long strips.
4. Heat the oil for the fajitas in a large skillet. When hot, add the bell peppers and onion. Sauté until the vegetables are cooked through and have started browning. Remove the pan from the heat and add the lime juice, water, salt, and pepper.
5. Toss the vegetables with the chicken strips and garnish with cilantro, if desired.
Fajitas are traditionally served with warm flour tortillas. To cut calories and fat, grill 8 or 10 corn tortillas until lightly charred and flexible. Serve with low-fat sour cream and salsa to keep the extra pounds away. You might want to skip the frying pan altogether and grill the peppers and onions, requiring no oil at all. The smoky essence of the grill adds wonderful flavor to peppers, and you won’t need to add the liquid smoke flavoring.