aMAZing Healthy Chicken Fajitas (MAZur Style)

aMAZing Healthy Chicken Fajitas (MAZur Style)

 I am always looking to take my favorite recipes and turning them into aMAZing healthy swaps (see that…aMAZing for MAZur?!  lol)  I love my taco Tuesday’s but the taco part are not always in align with my health & fitness goals. So I made my chicken fajitas into a healthy swap using lettuce in place of the taco and an avocado and plain greek yogurt sauce in place of the sour cream.  Yes you can still add your cheese if you wish,  I choose not too this time.  But if you need your cheese go for it!  Just do me a favor and stay away from the yellow processed low fat cheese — trust me you are not making a healthy swap there!

Here are my ingredients (minus the greek yogurt but I used that too).  I am a frequent Wegmans shopper so most of my ingredients come from there. They have these great organic chicken strips perfect for my fajitas plus organic frozen peppers and onions so it saves me time on prep for during the week. Score!!  I used Trader Joe’s pineapple salsa but you can use your favorite brand and plain greek yogurt for the avocado sauce.

First I marinade the chicken strips (you can use boneless chicken breasts and then cut them into strips) in olive oil, cumin, garlic powder, sea salt and a salt free southwest sweet & smoky seasoning (you can use chili powder but we are not too big on heat.)

You can marinate it overnight or let it sit and get yummified while you make the avocado greek yogurt sauce.  In a mixer combine an avocado (I used half since it was just me and my husband) with 1/2 C of plain greek yogurt (1 cup for 4) then I added the same spices to it that are on the chicken plus I threw in some cilantro and half of squeezed lemon and the other half of the lime.  Blend it all together.

Heat 1tsp olive oil in a pan and then add the chicken strips to cook until no longer pink.  Then I added the peppers and onion mix (I heated them up first in the microwave) squeezed the other half of the lime into the pan and let it all cook together for about 10 minutes. I invested in one of those lemon/lime squeezers and it is fabulous!  I highly suggest getting one!  Did you see it on my top 10 Foodie List?

Add the lettuce to your bowls and top them with the chicken & pepper mixture and top it off with the avocado and greek yogurt.  Dinner is done! Plus these hold up good for leftovers the next day – just keep the ingredients separate when storing in the fridge.  Try it out and let me know what you think!!  
xoxo Cherise

-4 boneless skinless chicken breasts (or 1 package of strips)
-1 tbs olive oil (divided)
-1 tsp southwest seasoning or chili powder
-1 tsp cumin
-1 tsp garlic powder
-1 tsp sea salt
– 1 lime (divided)
-1 lemon (divided)
-1 bag frozen peppers and onions (or fresh cut up)
-1 bag lettuce
– your favorite salsa

For Avocado & Greek Yogurt Sauce:
-1 avocado (half may be good)
-1/2 Cup plain greek yogurt (1 cup for 4 servings)
-1 tsp southwest seasoning or chili powder
-1tsp cumin
-1 tsp garlic powder
-1tsp sea salt
-squeeze half lime

Combine all ingredients in a mixer and blend well.  Taste and adjust seasonings as needed.

Instructions for Chicken, Pepper & Onions:

1. Combine the seasonings, 1 tsp olive oil, 1/2 lemon and 1/2 lime juice in a large resealable bag and add the chicken, peppers and onions. Either marinade overnight or for a few hours.
2.Heat the remaining olive oil over medium-high heat in a nonstick skillet and add the contents of the bag.  Cook through until chicken is no longer pink stirring frequently.  Cook together for about 10-15 minutes.
3. Remove from heat and divide the lettuce among bowls and distribute the chicken and peppers mixture evenly.
4. Top with avocado & greek yogurt mixture plus your favorite salsa.
5. Enjoy!!