Healthy Chicken Fajitas

Healthy Chicken Fajitas

Here is a timely recipe for healthier chicken fajitas that is perfect for outdoor grilling season. Featuring healthy peppers, onions, celery, olive oil and more, it is sure to be a grilling hit.
 

Ingredients:

Chicken filling:

1 1/2 lg red onions
1 lg plump chicken breast (preferably organic chicken)
1 red pepper
1 yellow pepper
1/2 c chopped cilantro leaves salt to taste pepper to taste
1/2 med white onion
1/2 c celery (tops and tender inside stalks)
2 or 3 peppercorns
2 tbsp olive oil
Optional - chopped seeded and deveined jalapeno pepper

Bean filling:

1 lb bag of pinto beans (red or pink)
1/4 onion
1/4 c olive oil
8 c water
Sea salt to taste

Salsa:

Two large, peeled and chopped tomatoes.

Tortillas:

Six large whole wheat tortillas

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Cook beans in water for approximately 1 1/2 hours on medium heat. Make sure that beans are completely covered in water. Stir occasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beans are thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) drizzle with olive oil.

2. Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin. When chicken is skinned, slice or shred, then sauté with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and sauté for about 10 minutes. Watch closely so that peppers don't go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans. Place in warmed tortillas*, top with salsa and serve.

* Warm tortillas on griddle or in a large pan. For more moist tortillas, lightly coat with butter or olive oil before warming.

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