Chestnut Chicken Fajita Boats

Sometimes you want the fun of tacos, but not all the standard heavy carbs that come with them. This recipe is perfect for this occasion.

Total Time

27min

3.0

1 Rating

Author: Sear Nation

Servings:

Ingredients

•

8 oz

Boneless, Skinless Chicken Breasts

•

2 Tbsp

Olive Oil , divided

•

1 tsp

Salt

•

as needed

Ground Black Pepper

•

1/2 cup

Diced Water Chestnuts

•

1/3 cup

Diced Onions

•

Limes

•

Red Bell Pepper , julienned

•

2 tsp

Ground Cumin

•

1 head

Romaine Lettuce

•

Jalapeño Pepper , sliced

Cooking Instructions

Dice Boneless, Skinless Chicken Breasts (8 oz) into 1/2-inch cubes. Prepare all the vegetables as well.

Heat a medium-sized frying pan at medium to medium-high heat. Pour in 1 tbsp of the Olive Oil (1 Tbsp) and the chicken. Season with the Salt (1 tsp) and Ground Black Pepper (as needed) . Fry the chicken for 5 minutes, stirring occasionally.

Add to your pan the Water Chestnuts (1/2 cup) and Onions (1/3 cup) and fry an additional 5 minutes, or until chicken is done. Remove from heat and set aside this filling.

In an empty pan, fry in the remaining Olive Oil (1 Tbsp) , the Red Bell Pepper (1) and Ground Cumin (2 tsp) , over medium heat for 5 minutes. Add the juice of 1 Lime (1) at the end of frying.

Combine the peppers with the chicken mixture in your pan and heat until all warm, 1-2 minutes. Fill leaves of Romaine Lettuce (1 head) and serve with wedges of Lime (1) and Jalapeño Pepper (1) .

Nutrition Per Serving

CALORIES

164

FAT

8.3 g

PROTEIN

13.7 g

CARBS

10.8 g