Garden Chicken Fajitas

Fresh garden veggies from my garden pictured with Garden Chicken Fajitas.

Who says cooking healthy has to be boring and flavorless?  This quick little dish with delicious garden veggies helps keep you trim while satiates your appetite!

Serves: Two normal humans with large appetites and a desire to lose weight & feel full.  Prep time:15 min.

10 oz. Chicken tenderloin (4-6 pieces) fajita sliver cut
1 1/2 cup Garden Zucchini cut in 1/4" thick half moons
1/2 onion - slivers
1/2 Yellow Pepper - slivers
1 cup Tomatoes - slivers
1 clove garlic- smashed, then chopped
2 tortillas - warmed
1/4 Cheddar - grated*
1 tbsp of butter*
2 tbsp Sour Cream*
Red Pepper to taste (dash)
Sea Salt
Fresh cracked black pepper

Spicy Option -  1 Chopped jalapeno or 3 tbsp of your favorite spicy salsa.

Vegan or Veg. Option - Omit chicken, increase yellow peppers and onions to 1 cup, and 2 cups of zucchini.

*On the lighter side - Use 1 tbsp low fat cheddar and fat free sour cream, use a non stick pan with low fat butter spray.

All ways use fresh - substitute any of these soft veggies from the garden with fresh veggies from your garden.  I often add 1/2 cup of cabbage in addition to the onions, they caramelize well together.

In a hot pan, on medium low, add butter, slivered zucchini, onion, peppers and garlic, stir frequently, for five minutes.  Then add chicken. Cook an additional five minutes.  Add tomatoes, red pepper, sea salt and fresh cracked black pepper to taste. Stir another five minutes then serve in warmed tortillas with cheese and sour cream.

Customize your dish with lots of veggies from your garden!