Quick Chicken Fajitas, Beans and Spanish Rice
Quick Chicken Fajitas
- Spray a large skillet with cooking spray. Heat to medium-high and add chicken, cook for 3 minutes until browned.
- Reduce heat to medium and add soy sauce, bell pepper, onions, pepper and cumin. Cover and cook for 8-10 minutes, stirring occasionally.
- Spoon evenly over tortillas and top with sliced avocado, salsa and/or sour cream (optional).
Beans and Rice
- Spray a small pot with cooking spray, heat beans over low-heat until warmed, stirring occasionally (approx. 10 minutes).
- Combine cooked rice with 2 tablespoons salsa and stir.
Leftover ingredients? Use them in these recipes!
Sour Cream/Plain Yogurt
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- Crockpot Lean BBQ Beef with Homemade Sauce and Sweet Potato Salad
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- Salmon or Chicken Kabobs with Creamy Tzatziki Sauce
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- Zippy Southwest Chicken Fajita Salad
- Quick Chicken Chili
- Quick Chicken Fajitas with Black Beans & Spanish Rice
- Tandoori Chicken with Brown Rice
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- Salmon Bake with Creamy Cucumber Sauce
- Creamy Spinach Feta Dip
- Green Bean Casserole
- Zucchini Salad
- Creamy Ginger Salad Dressing
Search for the ingredient below and use the remaining amount in those recipes!
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.7 g
- Saturated Fat
- 1.5 g
- Trans Fat
- 0.1 g
- Polyunsaturated Fat
- 0.1 g
- Monounsaturated Fat
- 0.7 g
- 8 mg
- 207 mg
- 263 mg
- 5.5 g
- 1.5 g
- 7.7 g
- Added Sugars
- 0 g
- 5.5 g
- 129 mg
Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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