Easy Peasey Healthy Chicken Fajitas - Recipe

Before I jump into talking about the recipe I wanted to share some helpful nutrition facts that you might like a lot if you haven't heard it already.  This little tid bit is about our favorite "guilty" indulgent... Chocolate.  When I see friends trying to diet or eat healthy, one of the biggest things they complain about is not eating chocolate... and my question to that is "Why?"  Stop avoiding chocolate... especially dark chocolate!!!  The more cocoa it has in it, the better.  Do you wonder why when you are upset or about to enjoy the visit of Aunt Flo, you crave chocolate?  This is because it is chock full of antioxidant and natural stress relievers.. and if you are a chocolate eater, your body knows this.  Important to take note of, is a purer form of cocoa which is cacoa.  Cacoa is minimally processed at low temperatures to preserve a lot of the plant's natural health benefits.  Cocoa is roasted or processed, so it loses some of those benefits during that process.  Cocoa is what most, if not all, of the chocolate bars in the world are made with, but still, while the health benefits decrease with this process, it still contains health benefits.  If you are really adventurous and want the full benefits, go to your health food store and get some cacoa nibs or cacoa powder.  There are plenty of recipes out there to utilize this purer form of chocolate and you can get crazy amounts healthy goodness from it.  Bottom line, don't deprive yourself of something so wonderful.  Moderation and limit milk chocolate intake, but don't beat yourself up over eating chocolate.  It does your body good.  With being high in iron, calcium, mood elevating phytochemicals and amino acids... how can you go wrong?  My favorites right now are Chocolove Orange Peel in Dark Chocolate and Green&Black's Organic Maya Gold Dark Chocolate.  I eat a piece everyday... and I don't feel guilty.  P.S. I am down another 2 pounds since my last post.

Now, Onto the recipe!

Easy Peasey Healthy Chicken Fajitas by Amy Martin

WHAT YOU NEED:
2 bonelss skinless chicken breasts (free range)
1 green bell pepper sliced into strips
1 orange (yellow or red) bell pepper sliced into strips
1 small yellow onion sliced into strips
1 fresh organic tomato
1 tsp chili powder
fresh garlic to taste
1/2 tsp salt
Organic flour tortillas or wheat tortillas (I use Stacey's Organic tortillas from Mama Jeans in the refrigerated section... only $2.50 or there about)
cilantro
lime
green scallions
lemon half
avocado diced
1/2 cup white cheddar or Monterrey jack cheese

DIRECTIONS:
First of all... chicken and fajitas are actually contradictory.  Fajitas, I guess, means skirt steak... and chicken isn't skirt steak, but I don't know any other way to describe this dish than call it Chicken Fajitas, ha.  So if you are someone who gets annoyed by the myth that is chicken fajitas, please forgive me ha!

A lot of times I forget about the whole marinating stage and then I just skip fajitas altogether... but this time I said to heck with it and ended up making the best fajitas I have ever tasted.  It is one of our favorite meals now.

Slice the chicken breast against the grain into 1/4 inch strips.  Sprinkle with the chili powder, garlic, salt and mix together.  If you want to marinate them, do this in the morning, add half a lemon sliced (all parts) and some olive oil to the spices in a glass dish that has a lid, mix well and allow to marinate while you are at work or doing what you need to do... if you don't marinate, DON'T sweat it... I NEVER marinate. It doesn't sound like a whole lot of seasoning, but that is what I like about this dish.  The flavors are fresh and not overwhelming... the good think is that if you like a lot of seasoning, you can add it.

Okay,  heat up your skillet to medium high.  Prep your toppings which is the cilantro, lime, green scallions, avocado, and cheese.  Add a splash of olive oil or coconut oil to your skillet and  throw in the chicken and cook for about 2 minutes on each side.  Add your peppers and onions.  Cook for about 5 minutes tops.  You want the peppers to maintain a crispness.  Set aside.  Heat up your tortillas however you like.  I usually put them on a plate covered by another plate and heat them for about 30-45 seconds in the microwave.    Now you are ready to serve.  Heap a spoonful of the fajita mix into the tortilla, top with a big pinch of cilantro, green onion, some avocado, squeeze the lime on top of all that, and enjoy.  So delicious.

Side note... cilantro is GREAT for detoxing the body of harmful metals like mercury!  Cilantro is VERY good for you, and it adds so much delicious flavor!  So eat up!

Work Cited:
Morris, Julie. "Superfood Kitchen." 2012 (information on Cacoa)
Adams, Mike. "Cilantro Helps Detox Heavy Metals." naturalnews.com (information on cilantro)