エリー・ブラックさんのインスタグラム写真 - (エリー・ブラックInstagram)「Pro tip: If you make it at home, guac isn’t extra…. As you can see, I took full advantage of that fact! When your meal plan says to eat chicken four times a week, you have to start getting creative. Sauces can only take you so far. Enter, my favourite chicken fajita recipe. Avocado, spiced chicken, bell peppers, onion, lettuce and cheese all perfectly combined for a protein packed punch. I want to know what your favourite fajita toppings are! Post in the comments what I should add to my next Mexican feast. #EatingWithEllie _________ Ingredients _________ . • 4 tablespoons canola oil, divided • 2 tablespoons lemon juice • 1-1/2 teaspoons seasoned salt • 1-1/2 teaspoons dried oregano • 1-1/2 teaspoons ground cumin • 1 teaspoon garlic powder • 1/2 teaspoon chili powder • 1/2 teaspoon paprika • 1/2 teaspoon crushed red pepper flakes, optional • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips • 1/2 medium sweet red pepper, julienned • 1/2 medium green pepper, julienned • 4 green onions, thinly sliced • 1/2 cup chopped onion • 6 flour tortillas (8 inches), warmed • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream, optional . __________ Instructions __________ • In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. • In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. • Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. • Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.」4月18日 6時11分