Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breast, thinly sliced
  • 3 large (450g) bell peppers, sliced into strips
  • 1 medium (150g) yellow onion, thinly sliced
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) fajita seasoning (low-sodium)
  • 1 tbsp (15ml) fresh lime juice
  • 8 small (120g) corn tortillas, cut into quarters or strips
  • 1 cup (115g) shredded low-fat Mexican blend cheese
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 medium (100g) avocado, diced
  • 1 small (50g) jalapeño, sliced
  • Lime wedges for serving

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced chicken with 1 tbsp of olive oil, half of the fajita seasoning, and the lime juice. Let it sit for 5 minutes to tenderize the meat.
  2. Heat the remaining 1 tbsp of oil in a skillet over medium-high heat. Add the chicken and sear until just browned on the edges (about 3-4 minutes), then remove chicken and set aside.
  3. In the same skillet, toss in the peppers and onions with the remaining seasoning; sauté for 3 minutes until they are vibrant but still have a snap.
  4. Oil a 9x13 inch baking dish. Layer the corn tortilla strips, seasoned chicken, and sautéed vegetables.
  5. Top the assembly with shredded low-fat Mexican blend cheese and bake until the cheese is bubbly and melted.
  6. Garnish with a dollop of Greek yogurt, diced avocado, sliced jalapeño, and fresh cilantro. Serve with lime wedges.