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Chicken Fajitas for a Crowd

by Berkeley Wellness  

Any time you can shift the balance in a meal in favor of lots of colorful vegetables, the better off your health will be. Fajitas provide a perfect opportunity: Instead of loads of grilled chicken with grilled vegetables as a condiment, we’ve inverted the proportions to make the bell peppers, red onions, lettuce and salsa the main focus, with grilled chicken as the “condiment”. If you’re not cooking for a crowd, this recipe can easily be halved.


Simple Broiled Chicken

½ cup fresh lime juice

2 tablespoons chili powder

1 tablespoon vegetable oil, such as olive or canola oil

6 bell peppers, mixed colors, cut into thin strips

2 large red onions, thinly sliced

16 flour tortillas (6 inches)

2 cups bottled mild or medium salsa

4 cups shredded romaine lettuce


1. Prepare the Simple Broiled Chicken recipe. Leave the broiler on. When cool enough to handle, cut the chicken across the grain into thin slices.

2. Meanwhile, in a large bowl, combine the lime juice, chili powder, oil, bell peppers and onions.

3. Working in two batches, with a slotted spoon, transfer the bell peppers and onions to a broiler pan. Broil the vegetables 4 to 6 inches from the heat, turning occasionally, until tender, about 10 minutes. Repeat with the remaining vegetables.

4. Place the tortillas under the broiler for 30 seconds to warm through.

5. Place serving bowls of chicken, onion-pepper mixture, salsa and lettuce on the table. Serve two tortillas per person and let each diner assemble his/her own fajitas.

Makes 8 servings.

Nutrition per serving: 440 calories, 10g total fat (2g saturated), 7g dietary fiber, 50g carbohydrate, 35g protein, 680mg sodium.

Good source of: beta carotene, capsaicin, folate, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.