Healthy Fajita Pita
Cast iron fajita chicken, fajita veggies, and a chipotle sauce served on a pita
Servings 4
Calories 522kcal
Ingredients
- 2 large boneless skinless chicken breast or sub 2 large roasted sweet potatoes
- 2 bell peppers (any color)
- 1/2 medium red onion
- 1 avocado (optional)
- 1 cup shredded lettuce
- 4 pitas or naan bread
- avocado oil spray
- fajita seasoning
Chipotle Sauce
- 1/2 cup cashew butter
- 1-2 chilli peppers in adobe sauce depending on desired spice
- 2 tbsp honey
- pinch of salt
- water to thin
Instructions
- Heat a cast iron skillet on high heat coated with avocado oil. Preheat oven to 375 degrees
- Generously sprinkle fajita seasoning on one side of the chicken and place that side down on the hot skillet.
- Spray avocado oil and add seasoning on the other side of chicken. And flip after 2-3 minutes and chicken is golden brown and starting to crisp.
- Flip the chicken and repeat on opposite side.
- Leave chicken in cast iron skillet and place directly in the oven to cook for about 15-18 minutes until chicken is still juicy but fully cooked through.
- While the chicken cooks add all the sauce ingredients except water in a blender. Blend and slowly add water to keep everything mixing and until sauce reaches desired consistency.
- Slice bell peppers and onions into thin slices.
- Once chicken is done cooking, remove the chicken and place on a cutting board. Place skillet back on the medium high and add in the peppers and onions. Season with a little more fajita seasoning and cook for about 5-10 minutes until peppers and onions are softened stirring occasionally.
- Slice the chicken into strips.
- Warm pita or naan in microwave before adding toppings.
- Layer on lettuce, peppers, chicken, and avocado on the pita. Then drizzle with sauce and ready to eat.
Notes
Nutrition facts calculated with pita bread
Nutrition
Serving: 1g | Calories: 522kcal | Carbohydrates: 50g | Protein: 33g | Fat: 23g