Chicken and Portobello Fajitas

In Russia we have very popular bread – Caucasian lavash – thin and soft, but much bigger than tortillas. Most often, the bread is wrapping traditional Caucasian dish – kebab, shawarma and even plov (pilaf). In other parts of Russia, this bread is used as the basis for a snack rolls, like cream cheese and smoked salmon filling. So, I love wrapped things too! Especially, fajitas. This is easy and fast chicken dinner recipe, adapted from Rachel Ray site. I really like it a little more spicy, so I add oregano, cumin and lime juice.

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Yield: 4 servings

2 skinless, boneless chicken thighs (about 9 oz.), cut into strips
1 garlic clove, minced
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. oregano
1 tbsp. lime juice
4 whole wheat tortillas (45 calories each)
Salt and pepper
1 medium yellow pepper, cut in stripes
1/2 large red onion, cut into wedges
1 Portobello mushroom cap, sliced 1/4 inch thick
1 container yogurt, for serving (I used Iceland skyr yogurt)

In a medium bowl, toss the chicken with garlic, cumin, oregano, lime juice and chili powder.

Spray cast-iron skillet with cooking spray and heat over medium-high heat until hot. Add chicken; season with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Transfer the chicken to a bowl, set aside.

Add pepper and onion to the skillet and cook over medium heat, stirring, about 3 minutes. Stir in the mushrooms and cook, stirring occasionally, until the onion is crisp-tender, about 5 minutes.

Return the chicken to the pan and cook, stirring, until the vegetables are tender and the chicken is hot, about 2 minutes. Season with salt and pepper to taste. Serve the chicken-vegetable mixture with the warmed tortillas and yogurt.

1 serving is about 175.5 calories

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