That’s SO Jenn’s Slim Fajita Chicken

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The other night I went out for dinner with a group of girlfriends, a ritual we have every few months. Although I always look forward to catching up and sharing stories over yummy food, I still miss being home to eat with Hubby.

Since I wouldn’t be there when he arrived after a long day of work, I prepared a home-cooked meal for him before I left. It was such a good feeling knowing he would have some time to relax on his own, making us extra excited to see each other when I returned from my evening.

I didn’t have a ton of time to prepare so I turned to my freezer and pantry for a little inspiration. Frozen veggies awaited, while a few canned ingredients and dried seasonings rounded out the meal.

For this Mexican inspired dish, (one of Hubby’s favorite cuisines!) juicy, lean chicken breasts get sautéed in a touch of heart-healthy olive oil, then soak up the flavors of fire roasted peppers and onions, corn and red beans. Then comes the extra touch: melted havarti cheese over the top. Just a slice on each portion goes a long way with its bold flavor seeping into the perfectly seasoned white meat.

It’s like a fajita, without the added carbs from tortilla shells, which you won’t even miss when you taste this! In little time, you can serve up this hearty, filling dish–low in fat and calories, yet high on taste!

Ingredients:

*Serves 2 or a very hungry 1*

2 breasts chicken

2 cups Trader Joe’s frozen fire roasted red peppers and onions

1/2 cup corn

1/2 cup small red beans

1/2 teaspoon kosher salt + to taste

1/8 teaspoon cayenne pepper + to taste

Black pepper to taste

2 tablespoons olive oil, divided

2 slices havarti cheese (low-fat or regular)

Instructions:

Drizzle one tablespoon of olive oil into a pan, over medium-high heat.

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Add peppers and onions. Sauté for a few minutes, until tender.

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In the meantime, generously season chicken with kosher salt and black pepper. Add a pinch of cayenne. Set aside.

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Rinse and drain beans.

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Then add them to your pan.

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Rinse and drain corn.

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Toss it in with the peppers, onions and beans.

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Mix well, then transfer to another plate.

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Add another tablespoon of olive oil to your pan, then place chicken over medium-high heat.

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Cook on both sides until center is no longer pink, and juices run clear.

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Push chicken aside in pan and return vegetables to the heat.

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Top each breast of chicken with one slice havarti cheese.

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Cover for a minute or two so the cheese steams into the meat, melting a blanket over top.

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Eat and enjoy this slim, Mexican-style dish!

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