bob harper
chicken
diet
dinner
fajitas
fitness
lettuce
lunch
mexican
healthy living
healthy recipes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Skinny Chicken Fajitas

Skinny Chicken Fajitas

Rach's Greek Stuffed Peppers + Her Sister Maria is Making Apple …

How to Make White Chicken Chili for Two

How to Make Apple Puffs with Store-Bought Puff Pastry | Rachael'…

The Skincare Products Men Should Be Using—According To a Beauty …

How to Make Chocolate Chip Cake Mix Banana Bread

How to Make Chickpea Soup with Crispy Kale | Rachael Ray

How to Make Red Velvet Chocolate Chip Cake Mix Cookies

How to Make Carrot and Butternut Curry

We Asked Meat-Loving Family of 8 to Go Meatless for ONE WEEK

No Makeup Challenge: Woman Who Spends Hour Per Day Doing Makeup …

3 Stylish + Supportive Swimsuits for Different Body Types

2022 Home Gadgets That Make Life Easier

This TikTok Star Gets Design Inspo From Unexpected Place—the Dol…

Viral TikTok Mom Gives Her Best Parenting Advice

How to Make Vegetable Noodle Bowls | Meatless Monday | Rachael R…

Our Shortcuts Show: Rach's Soup with Canned Chickpeas + A Must-S…

Swimsuits for Different Body Types + Rachael's Noodle Bowls

Rachael's Friends Bob Harper + Chef Josh Capon Take on Annual De…

How to Make Rigatoni with 3 Pepper Sauce | Rachael Ray

Ingredients

  • 1 pound chicken tenders
  • Salt and pepper
  • Non-stick cooking spray
  • 1 green pepper, sliced into strips
  • 1 red pepper, sliced into strips
  • 1 onion, sliced into strips
  • 1 jalapeños, sliced into rings
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Juice of 1 lime
  • 1 cup Skinny Slow-Cooker Tomato Sauce
  • Lettuce leaves, for serving
  • Cilantro, for garnish

Yield

Serves: 4

Preparation

Season chicken with salt and pepper.

Heat a large, non-stick skillet over high heat.


Once the skillet is hot, add in the chicken tenders. Cook for about 5 minutes then flip. Cook a few minutes more.

Add in the green pepper, red pepper, onion and jalapeño. Cook until vegetables begin to brown. Add in the cumin, chili powder and paprika. Toss the chicken and veggies around to coat. Add in the tomato sauce and lime juice. Bring to a simmer and remove from heat to cool.

When you’re ready to serve, place some of the chicken and vegetables into a lettuce cup and top with fresh cilantro leaves.