Amount Per Serving
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 13 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 65 mg 22 %
Sodium 90 mg 4 %
Potassium 285 mg 8 %
Total Carbohydrate 11 g 4 %
Dietary Fiber 3 g 10 %
Sugars 4 g
Protein 28 g 56 %
Vitamin A 10 %
Vitamin C 61 %
Calcium 4 %
Iron 7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.Nutrition Facts
1 large, Red Onion (1 Large)
1/2 cup(s), Bertolli olive oil
1 tsp(s), Spices, garlic powder
1/2 tsp, Spices, onion powder
1/8 tsp, ground, Spices, pepper, black
2 cup, Cauliflower, frozen or Broccoli
24 oz., Chicken Breast Tenders-all Natural
2 whole, Whole Large Red Tomato
1/2 cup, frozen corn
Slice onions. Saute onions in 1/8 cup of olive oil. Cook on low so onions begin to caramelize. Stir frequently.
Cut chicken into thin slices and season with onion powder, garlic powder and pepper. Set chicken aside.
Steam the cauliflower (or Broccoli) and set aside.
Heat Cast Iron skillet and add the rest of the olive oil and chicken and cook thoroughly. When chicken is almost cooked, add the steamed vegetables and stir to brown all ingredients. When Fajitas are done cooking, slice a lime in half and squeeze the juice of the lime over the chicken and vegetables. Stir well, remove chicken mixture from skillet and set aside.
Cut the tomatoes into small wedges and put them into the same skillet you cooked the chicken. Season with onion powder and garlic powder to taste and cook tomatoes quickly. When done, squeeze 1/2 lime over the tomatoes and combine with Chicken.
Serve chicken fajitas over heated tortilla's. Sour cream and salsa are optional however this will increase nutritional information depending on what you use.