Rainbow Fajitas

Yield -6+

Author Lean on Protein, Eat the Rainbow

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Rainbow Fajitas (Chicken or Vegetarian)

Incredibly easy and healthy flavorful, this fajita recipe is perfect for your next family dinner.

Ingredients

Citrus Marinade

• 1 medium orange, juiced, (about 1/3 cup)
• 1 large lime, juiced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 Tablespoon cilantro, chopped
• 2 teaspoons Worcestershire sauce

Fajitas

• 1 - 1 ½ lb. boneless chicken breast, cut into thin strips
• 2 Tablespoons vegetable oil
• 1 large onion, halved & sliced
• 2 bell peppers (1 green, 1 red) seeded & sliced into ¼ inch strips
• 1 yellow squash, sliced into strips
• 1 - 2 garlic cloves, minced
• ½ - 1 teaspoon salt
• Pepper to taste
• Whole grain tortillas

Instructions

Make Citrus Dressing/Marinade

1. Juice the orange and lime into a small bowl.
2. Mince all the garlic cloves (set aside half for the fajitas). Chop the cilantro.
3. Add the chili powder, cumin, minced garlic, cilantro, and Worcestershire sauce to the juices in the small bowl. Mix well.

Prepare Chicken and Vegetables

1. Cut the chicken in long ¼ inch strips. Add chicken strips to the marinade bowl; stir to combine. Let it marinate while preparing the vegetables.
2. Slice the onion into long strips. Seed and slice the peppers into similar sized strips. Cut the squash in half and slice or julienne. Mince the garlic or gather what was already minced and set aside above.
3. Heat a large skillet over medium heat and add one tablespoon of oil. When the oil is hot, add onions and cook, stirring, until they soften and begin to brown, 3 to 4 minutes.
4. Add the bell peppers and squash. Cook while stirring until peppers start to soften, 3 to 4 minutes.
5. Reduce heat to medium low. Add the garlic and salt and season with pepper. Cook for another 5 minutes until the peppers and onions begin to caramelize. Pour in some of the marinade (2 Tablespoons is fine)*. Stir the vegetables, and once cooked through, remove them to a large bowl.
6. In the same pan on medium high heat, add the remaining 1 tablespoon of oil. Carefully remove chicken strips from the marinade and place into the pan. Cook until well browned, turning to get all sides, about 4 - 6 minutes. Cook until the meat is no longer white or pink inside.
7. Return the vegetables to the skillet with the chicken and pour in any remaining marinade. Stir it all together for a few minutes, so it is very, very hot (the marinade had raw chicken in it).
8. Fill tortillas with chicken and/or vegetables and top with your favorite toppings.

Notes

Variations to Try

• Try tofu or veggie “chicken” instead of chicken for a vegetarian option. 
• Try shrimp instead of chicken.  
• Chicken thighs are fine too, but will just take a little longer to cook.  
• Include some toppings: 
• Guacamole or avocado
• Sour cream
• Cheese
• Lettuce & tomato

Something to Chew On

• Can you name different types of “tortillas” depending on the culture you are talking about?
• How many different types of peppers can you name?  
• Why do we think “eating the rainbow” is a good idea? 

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

Eat the Rainbow, Lean on Protein