Chicken Fajita Stacks

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Wednesdays are my nemesis.  Yes, I realize that Wednesday is hump day – the day that means you’re halfway to the weekend.  But Wednesday is also the day when you’re tired.  When you have to make a decision whether to forge ahead with your week or curl into a sad little ball and cry because the weekend is still so far away!

I try to cook something fast on Wednesdays – not only because we have things to do on Wednesday, but also because, the quicker I finish cooking, the quicker I can go sit on the couch.

This new little number turned out to be quick, easy, and delicious!  We love fajitas!  Fajitas of any description.  During the summer, I love to grill a skirt steak and some chicken and shrimp and have awesome fajitas.

But since we’re trying to eat healthy and my husband’s trainer insists that he (we) eat only meats that come from animals that swim or fly, steak fajitas are out.  I had already cooked shrimp a couple of times lately, so chicken won!

We’re low-carbing (and low-fatting and low calorie-ing), so we can’t use tortillas.  And if I try to stuff anything else into lettuce leaves and call them a lettuce wrap, there might be a mutiny of EPIC proportions!  So I chose to stack the fajita components instead.  It was well-loved by all!

Chicken Fajita Stacks

  • 10-12 chicken tenderloins (I just used the whole package)
  • 1 pound of sliced cremini mushrooms
  • 2 large red bell peppers, sliced into thin strips
  • 1 medium onion, chopped or sliced
  • 2 packets of fajita seasoning
  • olive oil
  • quinoa
  • fat-free plain Greek yogurt
  • guacamole
  • shredded cheese

Drizzle a large skillet with olive oil and heat the skillet.

Slice each tenderloin into three strips.  Add the chicken to the hot skillet and sprinkle with one packet of fajita seasoning.  Stir to combine.  Cook 8-10 minutes until chicken is cooked through.  Remove chicken from the skillet.  Set aside.

Drizzle a little more olive oil into the skillet.  Add the vegetables and the second packet of seasoning.  Cook until vegetables are tender.

On each plate, layer cooked quinoa, vegetables, chicken, and a couple of tablespoons each of cheese, sour cream, and guacamole.

Well Duh #1:  Be sure to cut out the tough little tendon they always seem to leave in the tenderloins.

Well Duh #2:  You can use white mushrooms instead of creminis and a bag of frozen, chopped onion instead of a fresh onion, if you prefer.  I also used Greek yogurt in place of sour cream.

Well Duh #3:  You could use rice instead of quinoa.

This was SO good!  Michael loved it and said that I can make this dish any time I want!  It had all of the fajita flavors that we love without all the stuff we aren’t eating right now.  It was pretty much perfect for a quick and easy Wednesday night dinner!

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2 thoughts on “Chicken Fajita Stacks

  1. Hey Felicia! We love to marinate (10 min) the chicken tenderloins in a little oil, chopped garlic and lime juice rather than the fajita seasoning. Little different flavor profile! Steve modified it slightly from a rick bay less cookbook.
    I am loving that I see so many of your recipes! I know her!!! Yummy

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