Saturday, June 15, 2013

Texas Oven Fajitas

Fajitas are one of my weekly go-to healthy dinner menu options that the whole family enjoys. I also frequently entertain with them- they are easy and quick. Everybody enjoys them! And they feel decadent but are perfect for anyone who is watching what they eat and fit into almost any diet plan.

Texas Oven Fajitas

Serves 8

The stuff
1 lbs boneless skinless chicken breasts
1 lbs lean skirt steak (or flat iron steak or lean stew meat)
4 large onions
4 bell peppers
2 jalapenos (optional)
8 oz Claude's Fajita Marinade
Cooking spray
2 limes (optional)

What you do

Put the meat into a large bag with the marinade. Allow the meat to marinade several hours, I generally allow it to sit overnight while the chicken thaws in the fridge.

Preheat the oven on broil (mine is 500 degree F when on broil), this is basically setting the top element to max temp which turns your oven into a grill more or less. (side note- I love to broil everything- veggies, meat- it keeps the temperature more even than the grill and my husband does not have to help cook! Ha!) Line two large cookie sheets with foil and spray with cooking spray.

Cut the onions and bell peppers into strips. Cut the jalapenos in half. Place on bottom rack of oven for 25 minutes, tossing halfway through the cooking time. They are done when the onions are turning translucent.
Meanwhile, place the chicken breasts on a cookie sheet. Place into top rack of oven. When you pull the vegetables to flip, add the beef and cut the chicken breasts into strips. Both pans should be ready in 25 to 30 minutes from the start. Watch the beef especially- you do not want to overcook it.

I cut the beef into strips and throw all the meat on top of the vegetables on one pan.

How to serve-

I squeeze a couple of limes over the top of everything and salt and pepper it generously.

I serve fajitas with some or all of the following accompanyments-
*Corn and flour tortillas (warmed)
*Tortilla chips
*Black beans and/or fat free refried beans
* Salsa
*Sour cream
*Shredded Lettuce and cheese


How we eat it-

Me- over a huge bed of lettuce with black beans, salsa dressing, and a dollop of sour cream
The husband- on flour tortillas with cheese and guacamole
The son- on flour tortilla with refried beans, salsa, and cheese
The daughter- on flour tortillas (or over tortilla chips) with refried beans, cheese, and sour cream

Nutritional Stats (for 1/8th of recipe)

  • Calories- 196
  • Carbs- 11g
  • Fat- 5g
  • Protein- 27g