Sunday, November 23, 2008
Chicken Fajita Skillet with Avocado Salsa
Another weight watchers recipe. The good news is Nick didn't believe me, which means not only is it not bad for you but it tastes good too! I ate the leftover salsa for lunch the next day and just added black beans to it. Excuse the steam in the picture.
1 pint grape or cherry tomatoes - quartered
1 med. avocado - peeled and cubed
2 TBSP. fresh cilantro - chopped
1 TBSP lime juice
1 lb. chicken breasts - cut into strips
1 onion - sliced
1 red pepper - sliced
1 green pepper - sliced
1 tsp mexican seasoning - I used taco seasoning from the package
2 TBSP reduced sodium soy sauce
1. Combine tomatoes, avocado, cilantro and line juice in bowl.
2. Heat oil in skillet over med/high heat. Add the chicken and cook, stirring occasionally until browned and cooked through. Transfer to a plate.
3. Heat oil in the same skillet over med/high heat. Add onion and peppers. Cook, stirring occasionally, until the veggies are very soft - about 5 min. Add the chicken and seasoning. Cook, stirring frequently - about 1 min. Stir in the soy sauce and cook until liquid almost evaporates - about 30 seconds. Serve with the salsa.