Zesty Chicken Fajita Bowl

Approx. 270 Calories per serving. Recipe makes 2 servings.

For dinner tonight, I couldn't decide whether I wanted fajitas, a taco salad, or a tostada, so I combined all three! If you plan to make this, be warned that the tortilla bowl is not crispy like the kind you get deep fried at restaurants. You can probably make it crispier if you toast it in your oven, but since my oven will explode, that wasn't an option for me. Instead, I used my microwave, which made the tortilla "stale" so the bowl held its shape, but never really got crispy.

I started to eat this like a taco salad, but since the bowl wasn't crispy enough to break off chunks, I just ended up picking up the bowl and folding it like a big giant taco.


Ingredients

• 2 tortillas (8", whole wheat)
• 4 oz. boneless skinless chicken breast
• 3 cups lettuce
• 1 cup sliced bell pepper (mix of yellow, red and green)
• 1 cup zucchini, diced
• 1 clove garlic
• 1/2 tomato, diced
• 1/8 cup red onion, diced
• 1/8 cup green onion, diced
• 1/2 cup water
• 3 Tbs salsa
• 1 Tbs Worcestershire sauce
• crushed red pepper, to taste
• black pepper to taste

Directions

1. Make the tortilla bowls.
2. Line a glass bowl with a tortilla.
3. Microwave for 1 minute.
4. Let cool and harden while still lining the bowl.
5. Repeat for additional tortillas.
   
6. Chop vegetables.
7. Add water, garlic, and chicken to a frying pan.
8. Heat until chicken is cooked through.
9. Add zucchini, bell pepper, and red and black pepper.
10. Cook until vegetables are tender (not mushy) and water evaporates.
11. Add Worcestershire sauce.
12. Coat chicken and vegetables.
13. Remove from stove and put into tortilla bowl.
14. Top with salsa, tomatoes, green onion, and red onion.
15. Garnish plate with lettuce, tomatoes, and red onion.