Chicken Fajitas with Pineapple Salsa

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Portions:
4

Serving Size:
2 fajitas and 2 tablespoons salsa

Diet Types:

Diabetes
Dialysis

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)

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.

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.

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.