Wash peppers, and cut into long-large strips. Cut onion into 4 segments. Cut chicken into one inch strips.
Layer everything in the crockpot, starting with the salsa, chicken breasts, seasoning, lime juice, peppers, and onion. Cover and cook on low for 6-7 hours or on high for 3-4 hours, or until chicken is cooked through and peppers are tender.
Remove chicken and vegetables from the crockpot and serve on warmed tortillas (or lettuce wraps) and serve with toppings of choice.
If you don’t own a crockpot, spray large non-stick skillet with non-stick cooking spray. Cook chicken over high heat stirring until browned on all sides (about 6 minutes). Reduce heat to medium and add the peppers onion and seasoning to chicken. Add 1/2 cup water and mix well. Cover for about 2 minutes, to steam the peppers and onion, and remove, stirring until water evaporates and onions and peppers are tender and sauce is thickening. Stir in salsa, and serve on tortillas
|1.5 lb (or about 4-5)||Chicken breasts|
|1 pkt||Stevia or pinch of sweetener of choice (optional)|
|2 tbs||Fajita seasoning |
|2 tbs||Lime juice|
|3||Bell peppers (color of choice)|
|Optional:||4 Low carb flour or corn tortillas OR lettuce wraps.|
|Diced tomatoes, green onions, low fat Greek yogurt, shredded lettuce for topping|
 Or you could use 2 tbs taco seasoning, or make your own by mixing together 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/4 teaspoon salt. Be sure seasoning is gluten free if sensitive.
|Calories per Serving||251|
|Saturated Fat||0 g|
|WWP+: (per serving)||6|
|SmartPoints™: (per serving)||4|
|Freestyle Points: (per serving)||0|