Chicken and Bacon Fajitas

This is a colorful and flavorful fajita filling served in hot, fresh flour tortillas. Absolutely delicious! And for those who are watching their carbs, it is just as good eaten with a fork without the tortillas!

INGRIDIENT

3 boneless, skinless chicken breast halves

salt to taste

3 slices peppered bacon, diced

½ cup chopped onion

1 chopped green bell pepper

1 chopped red bell pepper

1 ½ cups chopped mushrooms

1 cup cherry tomatoes, cut in half

¾ cup chopped cilantro

8 large flour tortillas (burrito size), warmed to soften

DIRECTION

Step: 1

Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.

Step: 2

Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.

Step: 3

Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.

NUTRITION FACT

Per Serving: 682 calories; protein 36.9g; carbohydrates 82.1g; fat 22.1g; cholesterol 65.6mg; sodium 1305.2mg.

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