Ingredient: bell peppers (1 red- 1 green) seeded & cut into strips

Despite having a fairly short history, Mexican fajitas are one of the most popular dishes in the world today. Apart from the fact that fajitas are incredibly tasty, they are actually very healthy not to mention the ease in cooking and assembling them.

As with many foods, time has changed the contents of the fajita and has evolved slightly from the original simplicity of the ranch worker’s dish, with different cuts of meat being chosen such as chicken or seafood. The vegetables have not changed as much as the meat, with peppers, onions & chilies still being predominant ingredients in the dish.

Probably, the most important thing when making fajitas is the marinade. It not only makes the ingredients incredibly tender but very flavorful.

Fajitas usually require some tortillas. While they are wonderful tasting, using zucchini noodles (or zoodles) as a base for the fajita chicken gives this meal an amazing flavor. Zucchini is perhaps the most popular choice for vegetable noodles. It’s long, thin shape makes it easy to spiralize and its neutral flavor allows it to pair well with almost any sauce or topping. This meal has such eye appeal along with a great taste.

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Fajita Chicken w/ Zucchini Noodles

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

American, Ecuador, Mexican, Spanish

Servings

MetricUS Imperial

Ingredients

• 680 gm boneless, skinless chicken breasts. Cut in narrow strips.
• 2 Tbsp oil
• 2 Tbsp lemon juice
• 1 1/2 tsp cumin powder
• 1 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 tsp garlic, minced (or garlic powder)
• 1/2 tsp Paprika
• 1 1/2 tsp seasoned salt
• 2 bell peppers (1 red- 1 green) seeded & cut into strips
• 4 green onions, thinly sliced
• 115 gm mozzarella cheese, shredded (or your choice)
• 2 small zucchini, spiralized

Course Lunch, Main Dish Cuisine American, Ecuador, Mexican, Spanish Servings MetricUS Imperial Ingredients 680 gm boneless, skinless chicken breasts. Cut in narrow strips. 2 Tbsp oil 2 Tbsp lemon juice 1 1/2 tsp cumin powder 1 1/2 tsp dried oregano 1/2 tsp chili powder 1 tsp garlic, minced (or garlic powder) 1/2 tsp Paprika 1 1/2 tsp seasoned salt 2 bell peppers (1 red- 1 green) seeded & cut into strips 4 green onions, thinly sliced 115 gm mozzarella cheese, shredded (or your choice) 2 small zucchini, spiralized

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large resealable plastic bag, combine oil, lemon juice & seasonings (RESERVE a small bit of seasoning for zucchini noodles); add chicken, seal & turn to coat. Refrigerate for at least an hour.
2. Wash zucchini & trim off ends. Using a spiralizer, cut zucchini into 'noodles'. Set aside. Prepare peppers & green onion.
3. When chicken has finished marinating, Add 1 Tbsp oil to a griddle & saute peppers & onion until just tender crisp. set aside & keep warm. Add another Tbsp oil to griddle. Saute zucchini noodles for 2-3 minutes. Remove from heat, sprinkle with reserved seasoning & keep warm.
4. Grill marinated chicken strips until cooked through. Divide zucchini between serving plates. Top with peppers, onions & grilled chicken. Sprinkle with grated cheese.