This time of year we are all running to and fro and fro and to. It’s hard to even know whether our heads are upside or down. Plus, it feels like the family is just stuffing it’s collective face with candies, chocolates, sweets and treats (and in our case, latkes and sufganiyot too).
I don’t know about you, but my body is actually craving veggies. Who wants to break up the holiday binge with a Mexican Fiesta?!
If you’re looking for a quick and easy AND healthy meal that you can get on the table fast— and that almost makes itself, then look no further. Because I’ve got you covered. With fajitas.
This dinner is literally a one hander. You can make it with a spatula in one hand and tape and scissors in the other. This is because you prep, they eat. What’s better than dinner they assemble themselves?
Nothing. That’s what I say. So, what are you waiting for? Time to get started.
Healthy Steak and Chicken Fajitas
What You’ll Need:
2-3 large Maple Leaf Prime boneless, skinless chicken breasts, sliced into ‘fajita’ sized pieces
500 g beef strips or sliced marinating minute steak
Oil for sauteeing
1 large green bell pepper, cored and sliced
1 large red bell pepper, cored and sliced
1 large sweet onion, sliced
Spices: cumin, chili powder, garlic powder, dried oregano, salt and pepper
Medium soft tortillas
Toppings of your choice: salsa, shredded tex mex cheese, sour cream, guacamole, diced tomatoes, shredded lettuce, pickled jalapenos
What You’ll Do:
Before cooking, get everything ready. Prepare the lettuce and guacamole (if using) and place your toppings in serving bowls on the table. Wrap the tortillas in tin foil and turn the oven on to 300 degrees.
Heat 1 or 2 tbsp oil in a large skillet. Add the chicken and stirring frequently, cook about 2 – minutes. Add the beef and mix. Sprinkle on about 2 tsp of chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp garlic powder and salt and pepper, and cook until chicken is no longer pink in the middle and beef is cooked through (but it can be a bit pink).
Remove meats from pan and reserve in a dish. Cover with tin foil to keep warm.
Add a little more oil to the same pan and toss in the onions. Put the tortillas in the oven. Stirring frequently, cook the onions about 2 minutes. Add the peppers and season with salt and pepper. You can sprinkle on some more chili powder and cumin if you want, but the vegetables will also pick up some flavour from the pan, so salt and pepper will do. Cook about 3-4 minutes more until the vegetables are tender, but still a bit crunchy.
Remove to a serving bowl.
Take the tortillas out of the oven and place them on a plate on the table with the rest of the mixings.
Have everyone assemble their own fajitas. And you know what? Let them eat with their hands too!
PS clean up should take no more than 10 minutes. YAY!