- The Washington Times - Tuesday, May 11, 2004

Sometimes making a fast meal involves throwing in less-than-desirable ingredients, sacrificing a bit of nutrition in the process.

Well, here’s a recipe that can be made from scratch in less than half an hour without resort to ingredients of dubious nutritional value.

This chicken fajita dish sings with sizzle and flavor; it’s from the Keep it Simple section of Health magazine’s May issue, which offers “healthy weeknight meals in 30 minutes or less.” Serve with a jicama-and-orange salad.

Sizzlin’ chicken fajitas

1 tablespoon olive oil, divided

2 cups bell pepper strips

2 cups thinly sliced onion

teaspoon salt

teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breast, cut into 1-inch strips

2 tablespoons fresh lime juice

4 8-inch flour tortillas

1/4 cup shredded Mexican-blend cheese

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, salt, cumin, chili and black pepper; saute 10 minutes or until vegetables are tender. Remove mixture from skillet. Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done.

Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated.

Heat tortillas according to package directions.

Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up.

Makes 4 servings (serving size: 1 fajita and 1 cup chicken mixture).

Jicama-and-orange salad

10-ounce package romaine lettuce

2 cups orange sections

1 cup julienne-cut peeled jicama

Bottled low-fat raspberry vinaigrette, to taste

Chopped fresh cilantro, for garnish

Combine lettuce with orange sections and jicama. Toss with vinaigrette to taste, and sprinkle with cilantro. Makes 4 servings (1 cups each serving).


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