On the Grill
Smoky Chicken Fajitas
Avocado-Tomato Salad
Ingredients
- ½ (14.5-oz) can no salt added diced tomatoes
- 1 lb bone-in chicken breasts
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp pepper
- 1 organic green bell pepper, thinly sliced
- ½ onion, thinly sliced
- 2 Tbsp less sodium chicken broth
- ½ Tbsp lime juice
- 4 fajita-size whole wheat flour tortillas, heated
Instructions
- Pour tomatoes into a greased 3- or 4-quart slow cooker.
- Remove skin from chicken. Sprinkle chicken with cumin, chili powder, and pepper; arrange chicken over tomatoes in cooker. Top with bell pepper, onion, broth, and lime juice.
- Cover and cook on LOW 5 to 6 hours or until chicken is done. Shred chicken with 2 forks, discarding bones.
- Divide chicken, bell pepper, and onion among tortillas.
Side Dish Ingredients
- 1 organic tomato, chopped
- 1 avocado, diced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp olive oil
- ½ Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients in a bowl. Let stand 5 minutes before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
498
|
233
|
731
|
| Fat (g) | 10 | 22 | 32 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 49 | 3 | 52 |
| Carb (g) | 48 | 12 | 60 |
| Fiber (g) | 6 | 8 | 14 |
| Sodium (mg) | 800 | 11 | 811 |
| T. Sugs (g) | 8 | 2 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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