Chicken Fajitas with Pineapple Salsa

Name: Chicken Fajitas with Pineapple Salsa
Cook time: 10 min
Yield: 4

Diet Types:

Diabetes Dialysis

Portions: 4

Serving Size: 2 fajitas and 2 tablespoons salsa

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Ingredients

8 flour tortillas, 6" size
2 tablespoons canola oil
12 ounces boneless, skinless chicken breast
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)

Nutrients per serving

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

Preparation

Preheat oven to 300° F. Wrap tortillas in foil; heat in oven for 10 minutes.
Cut chicken breats into 1" strips.
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.

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Renal and renal diabetic food choices

3 meat
2 starch
1 vegetable, low potassium
1/2 fruit, low potassium

Carbohydrate choices

Helpful hints

One serving makes a complete meal.
Nutritional information is for 2 fajitas plus 2 tablespoons pineapples salsa.
Adjust the amount of chicken to match your meal plan for a lower or higher protein diet.

Related Tags:

Chicken Mexican

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Submitted by:

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.

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