Fajita-Spiced Chicken & Slaw Tacos

Diet-Friendly Fajita-Spiced Chicken

Over the past 5 months I have attempted to document my weight loss mission here on livepretty.com – I’ve dubbed it Operation 25.5 because my goal is to loose 25 percent of my body weight and cut my dress size in half.  And now, after some ups, and some downs, I am happy to say that I have lost 20 lbs!  So I am actively living Operations 10.25, meaning I have lost 10 percent of my body weight and have cut my dress size by 1 quarter (or something like that … just don’t check my math, K?)

All in all, I am doing much better than I was 5 months ago and my trainer, I’ll introduce you to her soon, has been very patient with me and very understanding.  My health is better, I can move quicker and I feel better in clothes.  However, I still have a long way to go … about 30 lbs long.

With that, I am still focused on the goal I outlined so many months ago.  And, like my trainer said, “85% of weightloss is what you eat.” This is very hard for me, but I am still focused on changing my eating habits for the better. This means searching high and low for new recipes and trying to develop some in my own kitchen.

I promised all along I would share the good recipes I have with you — so here is my latest kitchen creation that, after trying out on my family several times, is non-dieter taste-tested & family approved.

Fajita-Spiced Chicken & Slaw Tacos

INGREDIENTS (Serves 4)
1 lb of boneless, skinless chicken (organic if you can swing it)
1 Large sweet onion, sliced into rings and then halved
Juice of 2 Lemons
2 T of Extra Virgin Olive Oil
Fajita Spice
Packaged Slaw Mix (found in the fresh vegetable section of the store)
1/2 cup chopped Cilantro
1/4 cup white wine vinegar
1/4 cup red wine vinegar
Juice of 2 Limes
1 cup low fat Greek yogurt
1/2 cup skim milk
Corn Tortillas (or small tortilla of your choice)
Salt & Pepper to taste

Step 1: Chop the chicken in 2 inch strips, marinate in the lemon juice for 20 minutes.  While the chicken is marinating, heat up 1 T of EVOO in a hot pan. Once the oil, dump in the onions and saute until very soft and they start to caramelize (turn slightly brown, but not dark brown).  Remove onions from the heat when down, but move onto step 2 while the onions are cooking.

Step 2: Dump your slaw in a large bowl. I chose this one – loved the crunch the broccoli brought to it.

Add the vinegars, juice of one lemon, about 2 T of your chopped cilantro and salt and pepper to taste.  Mix it up and sit to the side.

Step 3: Once your onions are done, remove them and place them on a plate. Keep the pan hot. Drain your chicken and sprinkle with enough fajita seasoning to your taste.  About 1 teaspoon will do it for me. Heat up 1 T of EVOO in your hot pan, add the chicken and cook until brown and cooked through.  If you need liquid to keep it from drying out during the cooking, add a bit of chicken broth or lemon juice.

Add onions back into the pan and stir them with the chicken.  Turn off the heat.

Step 4: Mix up the cilantro yogurt sauce by blending the yogurt, juice from one lime, milk, cilantro and a pinch of salt and pepper.

Step 5: Assemble – there are two assemble options.  The low-carb version, for me essentially, and the family version, for everyone else.

Low Carb Version – Place a cup of the slaw in a pretty bowl, place 4 oz of chicken and onions on top and drizzle with the cilantro sauce.  Sprinkle with some left-over cilantro if you’d like. (Approximately 270 calories per serving)

Family Version – Place two corn tortillas (warmed up in the open if you’d like), on the plate, pile with some slaw, chicken & onions, and drizzle on the sauce. (Approx 390 calories per serving)

Enjoy!

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Fajita-Spiced Chicken & Slaw Tacos

Ingredients:

1 lb of boneless, skinless chicken (organic if you can swing it)
1 Large sweet onion, sliced into rings and then halved
Juice of 2 Lemons
2 T of Extra Virgin Olive Oil
Fajita Spice
Packaged Slaw Mix (found in the fresh vegetable section of the store)
1/2 cup chopped Cilantro
1/4 cup white wine vinegar
1/4 cup red wine vinegar
Juice of 2 Limes
1 cup low fat Greek yogurt
1/2 cup skim milk
Corn Tortillas (or small tortilla of your choice)
Salt & Pepper to taste

Directions:

Step 1: Chop the chicken in 2 inch strips, marinate in the lemon juice for 20 minutes. While the chicken is marinating, heat up 1 T of EVOO in a hot pan. Once the oil, dump in the onions and saute until very soft and they start to caramelize (turn slightly brown, but not dark brown). Remove onions from the heat when down, but move onto step 2 while the onions are cooking.

Step 2: Dump your slaw in a large bowl. I chose this one - loved the crunch the broccoli brought to it.

Add the vinegars, juice of one lemon, about 2 T of your chopped cilantro and salt and pepper to taste. Mix it up and sit to the side.

Step 3: Once your onions are done, remove them and place them on a plate. Keep the pan hot. Drain your chicken and sprinkle with enough fajita seasoning to your taste. About 1 teaspoon will do it for me. Heat up 1 T of EVOO in your hot pan, add the chicken and cook until brown and cooked through. If you need liquid to keep it from drying out during the cooking, add a bit of chicken broth or lemon juice.

Add onions back into the pan and stir them with the chicken. Turn off the heat.

Step 4: Mix up the cilantro yogurt sauce by blending the yogurt, juice from one lime, milk, cilantro and a pinch of salt and pepper.

Step 5: Assemble - there are two assemble options. The low-carb version, for me essentially, and the family version, for everyone else.

Low Carb Version - Place a cup of the slaw in a pretty bowl, place 4 oz of chicken and onions on top and drizzle with the cilantro sauce. Sprinkle with some left-over cilantro if you'd like. (Approximately 270 calories per serving)

Family Version - Place two corn tortillas (warmed up in the open if you'd like), on the plate, pile with some slaw, chicken & onions, and drizzle on the sauce. (Approx 390 calories per serving)

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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