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Spicy Chicken Fajitas with Black Bean & Corn Salsa

July 9, 2009

This is a great weeknight recipe when you are short on time and about to dial for Chinese take-out. When people think of ‘fast’, they immediately think of ‘fast food’. It doesn’t have to be that way, healthy gourmet meals can be whipped up in no time. Good planning goes a long way. Here’s a tip: Chop and wash up all your vegetables and produce during the weekends and store them in Ziplock bags. That way they are accessible and ready to use for quick weeknight meals. You won’t believe how much time this actually saves. It even makes me want to eat more fresh fruit and veggies knowing that they are already washed and ready to eat. It took me a while to figure this out due to sheer laziness. I have always bought pre-cut romaine lettuce, but when they stopped carrying those at the store, I had to opt for whole romaine heads. Needless to say, the romaine lettuce stayed in my fridge until it finally spoiled. Every time I wanted to eat  a salad, I would just imagine all the work having to rinse the leaves, toss them in my salad spinner, dry the leaves off, then cut the lettuce and finally have my salad. It was way too much work for a simple salad. Now every time I grocery shop, I make sure to do all that preparation during the weekends when I have the most free time. This goes for washing all my fruits so it is easy to grab and allows me to make healthier choices when I am looking for a snack. So instead of spending the night eating greasy, MSG-laden food out of a white carton, create this simple, yet flavorful dish in 15 minutes! It probably takes more time dialing for take out and waiting for the food, I promise you your body will thank you after this meal.

Spicy Chicken Fajitas with Black Bean Corn Salsa

Serves 2

4 ounces boneless, skinless chicken breats, trimmed

1 medium onion diced

1/2 red and green bell pepper

2 teaspoon chili powder

1 teaspoon taco seasoning

2 tablespoon lime juice

salt and pepper to taste

4 whole wheat flour tortillas

1 cup Black Bean & Corn Salsa, recipe found here


1. Preheat the broiler. Put chicken breasts in a shallow non aluminum dish and sprinkle with lime juice, salt and pepper. Let marinate at room temperature for 10 minutes.
2. Place the chicken, onions and bell peppers on a lightly oiled pan and stir fry for 5 minutes until chicken is no longer pink in the middle. Toss in chili powder and taco seasoning and mix well.
3. Meanwhile, place tortillas on the grill until they start to warm up
4. To assemble fajitas, thinly slice the chicken. Fill each tortilla with the chicken, onions and bell peppers. Top with the black bean and corn salsa and roll up the tortilla and filling. Serve immediately.



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