Chicken Fajitas

These fajitas are quick and delicious! When I make them I triple the recipe and then freeze 2 of the batches before the cooking step in gallon zip lock bags for an easy meal down the road.

Chicken Fajitas (from the 21 Day Fix Extreme Eating Plan guide)
Serves: 4 (2 fajitas each)
1 tsp. chili powder
1/2 tsp. sea salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
2 tsp. olive oil, divided
4 (5 to 6 oz) raw chicken breasts, boneless, skinless, cut into 1/2-inch strips
1 medium red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 tbsp. fresh lime juice
1/2 medium avocado thinly sliced
1 cup fresh salsa
8 corn tortillas (or 8 large lettuce leaves if you want to go carb-free for this recipe) for serving

Combine chili powder, salt, cumin, garlic powder and 1 tsp. oil in large resealable plastic bag. Add chicken, bell pepper and onion; mix gently to coat. Refrigerate for 15 minutes. If you would like to freeze some for later use this is where you would freeze them.

Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

Remove from heat. Add lime juice. Evenly top tortillas (or lettuce leaves) with chicken mixture, avocado and salsa.

If you are following the 21 Day Fix nutrition plan, 1 serving of this meal would count as 1 green (2 greens if using lettuce leaves instead of tortillas), 1/2 purple, 1 red, 1/2 blue and 1 yellow (if using tortillas).