Chicken Tacos with Peppers and Onions

J’s favorite meal is tacos.  Any time I can’t come up with something to make or when all my ideas get vetoed, I default to tacos.  After lots of meals of ground turkey with rice and beans where the closest I might get to a vegetable was the occasional avocado, I decided to change it up and add something that is a little more vegetablish.

2 ½ lbs chicken breast, cut into thin slices
2 yellow onions, sliced
2 green bell peppers, sliced
1 tsp chicken fajita seasoning
8 corn tortillas
1 tsp olive oil
Salt to taste

In a large skillet add the olive oil and heat to medium-low heat.  Once hot add the onions and cook for about 10 minutes, stirring occasionally.  Once the onions have softened and started to turn a golden color, add the bell peppers and cook for another 15-20 minutes, stirring occasionally.  The onions should be a golden brown color, not fried.  The key here is low heat for a long time to get the onions caramelizing instead of frying. Season to taste with salt.

Meanwhile, season the chicken with the fajita seasoning and cook in a skillet over medium-high heat until no longer pink.

Serve the chicken, peppers, and onions in a warmed corn tortilla. Super simple, but more interesting than ground turkey.



4 Servings, 620 calories, 12 g fat
75% of the calories come from the chicken, so if you need to you cut back on the chicken in favor of another pepper, feel free to try other colors.