Wednesday, August 13, 2014

Fajita Plate!

 If you are eating within the Trim Healthy Mama lifestyle, this qualifies as an "E" meal. 

This dish was De-lish!  My husband does love my cooking most every day, but he fell head over heels for this one! :)  

Fajita Plate
(serves 2-3)

What you'll need ~

Chicken n' Veggies:
2 Boneless, skinless, chicken breast halves, trimmed of any remaining fat and cut into 4-6 chunks.

Fresh Florets of Cauliflower and Broccoli (1 1/2 C. each)
1/2 sliced sweet yellow onion
1/2 sliced red bell pepper

Marinade (you will need to make this 2 times):

1/4 C. Lime Juice
1/4 Water
Dash Tamari
1 tsp. Cumin
1-2 tsp. Chili Powder
1/4 tsp. kosher salt
1/4 tsp fresh cracked pepper
Pinch sweetener of choice

Pico de Gallo ~ Mix all this together in a small bowl and set aside

1/2 chopped tomoto
1/2 chopped sweet yellow onion
handful chopped fresh cilantro
1 tsp. Lime Juice
Dash salt
(Optional)  1/4 -1/2 finely chopped jalapeno (remove pith and seeds for less heat)

Mexican Rice

1/2 C. Brown Jasmine Rice
1/4 Fine chopped sweet Onion
1 minced garlic cloves
1/4 finely chopped jalapeno (remove pith and seeds for less heat)
3/4 C. Water
1/3 C. Tomato Sauce
1/2 tsp. Dried Oregano
1/2 tsp. Cumin
1/4 tsp. Turmeric
1 tsp. Extra Virgin Olive Oil (or coconut oil)

Remaining Ingredient:
Shredded 50% less fat Cheddar (I use Cabot)

How to:

Prepare and marinate chicken and Veggies at least 2 hours (or up to all day).  Marinate chicken in one batch of marinade.  Marinate veggies in a separate batch.

Heat oven to 450.  Preheat Grill.  

Begin Rice:
In a medium saute pan, heat the oil over med-high heat.  Add rice, onion, garlic and jalapeno.  Stir constantly until rice is lightly browned and begins to "pop" around pan.  Add liquids and seasonings.  Bring to a boil, cover, reduce heat to a very low simmer.  Cook for 30 minutes without uncovering.  Check for tenderness, add more water if needed and continue to simmer until rice is tender and liquid is absorbed.

While Rice cooks.

Drain "almost" all of liquid from veggies, reserve 1/4 cup of marinade.  Place in oven to roast, uncovered.  Roast 20 minutes, toss with reserved marinade and roast another 10-15 minutes or until desired tenderness.

While Rice and Veggies Cook, pop that chicken on the grill and cook as usual.  Once it is cooked, remove to a plate and cover lightly with foil.  Let sit at least 10 minutes before serving.

Serve veggies over top of the rice (if desired).  Plate chicken, sprinkle with cheese and top with Pico.  


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