How do you know if a recipe is a keeper in the Walden home? Someone asks for it for their birthday dinner! Our tradition has always been for the birthday kiddo to pick his favorite meal for me to cook.
Within reason. Think hamburger not steak.
Recently in an effort to get healthier and make better food choices I’m scouring my food magazines, top food blogs and favorite cookbooks.
This chicken fajita recipe caught my eye because it has fruits AND vegetables in it, an interesting combination.
My youngest daughter Stephanie recently celebrated her 17th birthday (see how we celebrated sweet 16 here) and this dish was her request. The rest of us were excited because we love it, too!
I used my stainless steel skillet and the simmering smell as the ingredients cooked was just unbelievable.
I always serve these with sour cream, cheese, tomatoes and salsa, but you can use whatever you have on hand.
Some tips for adapting recipes for better health benefits include:
- Use olive oil (or even canola) instead of vegetable oil.
- Use fresh vegetables whenever possible. This recipe is perfect for using your favorite stir fry vggies but frozen would also work.
- Make substitutions with whatever you have on hand, such as canned tropical fruit instead of fresh mango cubes.
- Use light sour cream and cheese on the side.
I used lemon juice because I didn’t have lime on hand but you can also use fresh squeezed for a terrific taste.
Another hint that it’s great? No one complains about leftovers and it’s a race to see who gets them first!
I’m learning if I want my family to join me in eating healthy I not only have to model it, but I have to find new recipes that are delicious and easy as well!
What is your favorite tip for me as I’m trying to serve my family healthier food that they will enjoy as well?
- olive oil
- 2 medium boneless chicken breasts
- 1 onion, diced
- 2 bell peppers, diced
- 1 hot chile or jalapeño (seeded and minced, optional)
- 1 tsp minced garlic
- 1 large apple, peeled and chopped
- 2 diced carrots
- 1 can tropical fruit, undrained
- ¼ cup lime juice
- ⅓ cup water
- tortillas, flour or corn
- Heat 1 tbs oil and 2 medium boneless chicken breasts (cut into bite size pieces) over medium heat
- Sprinkle with salt and pepper, stir until chicken is cooked, then transfer to a bowl.
- Add 1 tbs oil, diced onion, bell peppers, hot chile and minced garlic and cook until lightly browned, 5 to 10 minutes.
- Transfer to bowl with chicken.
- Add 1 tbs oil, apple and carrots to skillet and stir until ingredients soften and char slightly, 5 to 10 minutes. Transfer to bowl.
- Add tropical fruit with juice, lime juice and water to skillet and bring to a boil and cook, stirring, until thickened slightly.
- Return everything to pan and stir until heated through.
- Serve with tortillas, sour cream, cheese and salsa.
May substitute canola or vegetable oil.
Original recipe called for jicama but I used an apple instead. I also substituted canned tropical fruit for mango cubes.
I also used lemon juice instead of lime because that's what I had on hand.
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