Chicken-Pineapple Fajitas
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 tablespoon olive oil
- 1 each medium green, sweet red and yellow pepper, julienned
- 1 medium onion, cut into thin wedges
- 2 tablespoons fajita seasoning mix
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon dried parsley flakes
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened pineapple chunks, drained
- 8 tortillas (10 inches), warmed
Directions
- In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
- In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
- Place chicken mixture on one side of each tortilla; fold tortillas over filling
Quinoa and Black BeansINGREDIENTS:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed
and drained
1/2 cup chopped fresh cilantro
DIRECTIONS:
1. Mix quinoa into the saucepan and cover with vegetable broth. Season
with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a
boil. Cover, reduce heat, and simmer 20 minutes,
2. Heat the oil in a medium saucepan over medium heat. Stir in the
onion and garlic, and saute until lightly browned.
3. Stir frozen corn into the saucepan, and continue to simmer about 5
minutes until heated through. Mix in the black beans and cilantro.
