You better hold on to your socks….because these fajitas are going to knock em off!
They are delicious, easy to make and low in points. If you leave out the shell they are 0 points!
I used a shell (1 point), some fat free sour cream (1 point) and fat free salsa.
My dinner was only 2 Freestyle points.
I’m just thankful there was some leftover so I can take it to work tomorrow for lunch.
I cooked the chicken and veggies all together on a baking sheet and baked it in the oven.
I lined the baking sheet with aluminum foil.
Clean up from dinner was super easy! That’s always a bonus.
This is a great recipe for those crazy days during the week when you want to cook dinner, but you don’t have a lot of time.
Trust me, this was way better than stopping at a McDonald’s drive thru.
Some things I used for this recipe:
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Yield: 2-6 Servings (0 Freestyle Points)
- 1 lb. boneless, skinless chicken breasts
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 1 small onion
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
Preheat oven to 400 degrees F.
In a small mixing bowl mix together the chili powder, salt, cumin, oregano, onion powder, garlic powder and black pepper.
Slice green, red, yellow peppers and onions.
Spray a baking sheet with no stick cooking spray. Add peppers and onions to it.
Cut chicken into long thin strips and place on top of the veggies.
Sprinkle the chicken with 1/2 of the seasoning. (Save the other 1/2 for the next time you make these.)
Bake for 25 minutes, mixing half way through.