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

  1. Preheat oven to 300° F. Wrap tortillas in foil; heat in oven for 10 minutes.
  2. Cut chicken breats into 1" strips.
  3. Place oil in nonstick frying pan over medium heat; add chicken, seasonings and lemon juice. Cook for 3 to 5 minutes.
  4. 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.
  5. 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.

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

Renal and renal diabetic food choices

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

Carbohydrate choices

3

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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