Description
A creamy, high-protein version of chicken fajitas tossed with protein-rich pasta. It blends smoky spices with a Greek yogurt-based sauce for a healthy, filling meal.
Ingredients
Scale
- 12 oz protein pasta (chickpea or lentil)
- 1.5 lbs boneless skinless chicken breast, cubed
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- Salt and pepper to taste
- Fresh cilantro or lime wedges for garnish
Instructions
- Cook the protein pasta in a pot of boiling salted water according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken cubes and cook until browned and cooked through, about 6 minutes.
- Stir in sliced bell peppers and onions, sautéing for 5 minutes until tender-crisp.
- Sprinkle in the fajita seasoning and stir to coat the chicken and vegetables evenly.
- Lower the heat to low and stir in the Greek yogurt and shredded cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss until fully coated in the sauce.
- Garnish with cilantro or a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mexican Fusion