Recipe: Trish's Low Sodium Chicken Fajitas
In honor of World Kidney Day, we’ve found a fast recipe for chicken fajitas that will make you forget all about salt. Cumin and chili powder are the heroes of this dish, making for a very tasty meal that’s low in sodium. Doctors recommend dialysis patients limit their sodium intake to less than 2,000 mg a day – that’s less than a teaspoon of salt! Here’s a delicious alternative from a dietitian at Satellite Healthcare.
Makes:8 fajitas (1 fajita per serving)
Calories: 282; Cholesterol: 70 mg; Carbohydrates: 22.4 g; Potassium: 317 mg; Total Fat: 9.4 g; Sat. Fat: 2.2 g; Sodium: 330 mg; Protein: 25.6 g
Source: Trish Rowe, renal dietitian
- 6 boneless, skinless chicken thighs, cut into 1/2″ strips
- 1 large yellow onion, sliced in 1/4″ strips
- 1 large red pepper, cored & sliced in 1/4″ strips
- 1-2 tablespoons chili powder
- 1/2 – 1 tablespoon cumin
- Black pepper
- Fresh cilantro, chopped, for garnish (optional)
- 8 flour tortillas
- Olive oil
- In a large skillet, saute pan or wok, saute onion in olive oil over medium heat for 2-3 min
- Add sliced peppers & saute 5-6 minutes more. Remove peppers and onion from the pan and place in bowl.
- Saute chicken until just done, approx. 8-10 min. Add onions and peppers back to the pan with the chicken.
- Season with chili powder, cumin, and black pepper. Stir thoroughly.
- Turn off heat and garnish with cilantro. Serve with warm flour tortillas.