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Receive your Pfizer brand medication today at little to no additional drug acquisition cost versus the generic version.

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Dinner

Chicken fajitas

Makes 6 servings

 

Prep time: 25 min

Marinating time: 3 hours

Cooking time: 18 min

Difficulty: Easy

Note: Cannot be frozen

Ingredients

1½ lb

chicken breast, boneless and skinless

4 tbsp

canola oil, divided

2 tbsp

fresh lemon juice or lime juice

1 tsp

salt

2 cloves

garlic, peeled and finely minced

1½ tsp

ground cumin

½ tsp

chili powder

½ tsp

paprika

½ tsp

crushed hot red pepper flakes

½

medium sweet red bell pepper, cut into strips

½

medium green bell pepper, cut into strips

1

medium onion, peeled and chopped

2

ripe tomatoes, washed, cored and diced

2

ripe avocados, one chopped and one sliced

6

flour tortillas (8-inch), warmed in the oven

Directions

  1. Rinse the chicken under cold running water and pat dry with paper towels and cut into thin strips.
  2. In a large, resealable plastic bag, combine 2 tablespoons canola oil, lemon or lime juice and dried seasonings; add the chicken strips. Seal and gently squeeze to coat; refrigerate for 1 to 3 hours.
  3. In a large skillet, heat remaining oil and sauté peppers and onions until tender-crisp. Remove from skillet and keep warm.
  4. Remove chicken from marinade and discard marinade. In the same skillet, cook chicken over medium-high heat until juices run clear and it is cooked through, about 5 or 6 minutes. Add peppers and onions to the pan and heat for 1 to 2 minutes longer.
  5. Spoon filling down the centre of the tortillas; add diced tomatoes and diced avocado. Fold both ends of the tortilla to the centre and serve with sliced avocado.

Nutritional information

Makes 6 servings

 

Amount per serving

Calories

391.1

Total fat

22.4 g

Saturated fat

2.9 g

Polyunsaturated fat

4.6 g

Monounsaturated fat

13.2 g

Cholesterol

10.3 mg

Sodium

650.5 mg

Potassium

627.7 mg

Carbohydrate

39.7 g

Dietary fibre

7.5 g

Sugars

0.4 g

Protein

10.7 g

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