Chicken Fajitas Margarita

Recipe Ingredients

12 oz	340g	Boneless skinless chicken breast halves - cut 2" by 1/2"
		Strips
1/4 cup	59ml	Canola oil - plus
1 tablespoon	15ml	Canola oil - divided
2 tablespoons	30ml	Fresh lime juice
1/4 cup	59ml	Tequila or water
2 tablespoons	30ml	Chopped fresh cilantro - divided
2		Garlic cloves - pressed
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Grated lime peel
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
8		Low-carb flour tortillas
1		Onion - thinly sliced (small)
1		Green bell pepper - cut thin strips (small)
1		Tomato - chopped (small)
		Sour cream - (optional)
		Green salsa - (optional)

Recipe Instructions

Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. Drain chicken and discard marinade.

Heat oven to 350 degrees. Wrap tortillas in foil and place in oven.

Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl.

Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro.

To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

This recipe yields 4 servings.

Carbohydrates: 27 grams

Net Carbs: 8 grams

Fiber: 19 grams

Protein: 30 grams

Fat: 8.5 grams

Calories: 258

Description:

"If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeño jack cheese."

Source:
Atkins Cookbook at http://atkinscenter.com

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