Ironman and Triathlon Recipes – Fajitas

This recipe for Fajitas will keep you feeling satisfied and fuelled up without piling on the calories. Winning!

• 1 kg chicken breast (sliced)
• 1 brown onion (sliced)
• 1 red capsicum (sliced)
• 2 zucchinis (sliced)
• 6-8 mushrooms (sliced)
• 1 tsp olive oil
• 1 cup taco sauce
• ½ cup brown sugar
• 420 g can refried beans (heated)
• 1 Weight watchers Extra Light Sour cream
• 8 store bought fajitas (Small El Paso 13.5g per slice, warmed Off Mountain Bread)

Combine raw chicken breast and taco sauce in a bowl and marinate for 5-10 minutes.

Stir fry onion and zucchini with olive oil until brown. Add red capsicum and mushrooms, ½ cup brown sugar and ½ cup water. Stir fry and allow sugar to caramelise. When cooked through, set aside.

Stir fry chicken strips until cooked through.

To serve, place vegetable and chicken mixture into warmed fajitas. Add sour cream and refried beans as desired.