Meats and seafood
Chicken Fajitas with Pineapple Salsa
Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD, CSR, CDE and Dorothy Gordon, RN.
Recipe modified and submitted by DaVita dietitian Heather from Georgia.
Yield: 4 servings
Serving size: 2 fajitas and 2 tablespoons salsa
Ingredients
- 8 six-inch flour tortillas
- 2 tablespoons canola oil
- 12 ounces boneless chicken breast, cut into 1-inch strips
- 1/4 teaspoon black pepper
- 2 teaspoons chili powder
- 1/2 teaspoons cumin
- 2 tablespoons lemon juice
- 1/4 cup chopped green pepper
- 1/4 cup chopped red pepper
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1/2 cup pineapple salsa (see recipe under 'Sauces and Seasonings' category)
Preparation
- Preheat oven to 300° F. Wrap tortillas in foil; heat in oven for 10 minutes.
- Place oil in nonstick frying pan over medium heat; add chicken, seasonings and lemon juice. Cook for 3 to 5 minutes.
- Add peppers and onion to frying pan; cook for 3 to 5 minutes more or until chicken is no longer pink and juice run clear. Add cilantro to chicken mixture.
- Divide chicken mixture between tortillas; fold tortillas over. Serve each with 1 tablespoon of pineapple salsa.
Nutrients per serving (2 fajitas plus 2 tablespoons pineapple salsa)
- Calories: 377
- Protein: 24 g
- Carbohydrates: 41 g
- Fat: 13 g
- Cholesterol: 53 mg
- Sodium: 286 mg
- Potassium: 400 mg
- Phosphorus: 202 mg
- Calcium: 25 mg
- Fiber: 2.6 g
Renal and Renal Diabetic Food Choices
- 3 meat
- 2 starch
- 1 vegetable, low potassium
- 1/2 fruit, low potassium
What's everyone saying?
2 reviews | Avg. User Rating:YUM! YUM! YUM!!! Y U M.
Reviewed: Feb. 19, 2009, 6:54 PM - Inappropriate review?This had a great flavor and loved the combination of spicy and sweet. I would just substitute parsley for the cilantro since I'm not a cilantro fan.
Reviewed: Sep. 30, 2008, 1:12 PM - Inappropriate review?


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