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Winning Running Chef Recipe: Vegetarian "Chicken" Fajitas

Posted Oct 10 2010 2:18pm
Congrats to Dena Harris , the winner of RunnerDude's Running Chef Recipe Contest, a $25 Road Runner Sports Gift Card, and a Variety box of 3BAR Energy Bars !

Dena is an accomplished author, columnist, and runner who lives in Greensboro, NC. Dena is a Boston Marathon alumnus and just recently completed the Blue Ridge Relay as a part of a 12-member team covering 208 miles in the picturesque Blue Ridge and Black Mountains of Virginia and North Carolina. The Blue Ridge Relay is one of the longest running relay races in the United States! If you're a cat lover and/or just love good humor, be sure to check out Dena's new book Who Moved My Mouse? A Self-Help Book for Cats (Who Don't Need Any Help) .
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I tested out Dena's vegetarian "chicken" fajitas recipe on a panel of judges with very discriminating palates—my kids. They loved it! After dining on the fajitas, they were surprised to learn that the "chicken" was actually soy. I too enjoyed the tasty fajitas. I also liked that the recipe was easy to make, contained simple ingredients, and was packed with key macronutrients (complex carbs, protein, healthy fat) and vitamins and minerals. This recipe is perfect for a runner to incorporate into his/her training diet.

Vegetarian "Chicken" Fajitas
Ingredients:
1 package soy chicken strips, sliced thin
Juice of 1 lime
2 Tbls extra virgin olive oil 
4 lg. chopped garlic cloves
1/2 tsp each salt, pepper, oregano
1 green and red pepper each, sliced thin into strips
1 red onion, sliced thin into strips
1 yellow onion, sliced thin into strips
Whole grain tortillas
Cheese and salsa, optional

Directions:
In a bowl, combine the lime juice, salt, pepper, oregano, garlic and stir until combined.

Add chicken, peppers, onions, and coat evenly. Marinate 1 hour.

In a large, hot (preferably non-stick) skillet, add 2 Tbsp olive oil and chicken mixture. Cook for about 10 minutes, stirring frequently.

Heat the tortillas in the microwave. Spoon chicken and peppers into tortilla, top with shredded cheese and salsa, if desired.
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