Sunday, November 4, 2007

Chicken Vegetable Fajitas in Sprouted Grain Tortillas

Chicken-Vegetable Fajitas in Sprouted Grain Tortillas
Serves 4

2 T freshly squeezed lime juice
1/2 t chili powder
1/2 t ground cumin
1 clove garlic, pressed
1 lb. skinless, boneless chicken breasts, sliced into 1/2 inch strips or 1 lb. chicken tenders
2 T extra virgin olive oil
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
1 med.yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
Four 10 inch sprouted or whole-grain tortillas (I am using hemp)

Optional garnishes:
Chopped green chiles
Low-fat sour cream
Shredded cheese

Combine the lime juice, chili powder, cumin and garlic in a medium bowl and mix well. Add the chicken and marinate, covered, in the refrigerator for at least 3 hours.

Heat the oil in a large skillet over medium-high heat and cook the chicken and vegetables, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender, about 15 minutes. Divide the mixture among the tortillas.

You can substitute hickory-smoked tofu or tempeh in place of the chicken in this recipe for a delicious vegetarian meal.

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