Tag Archives: chicken fajitas

4 Bridges Training {Week 5} + Meal Plan

Another week of training down! I can’t believe how fast time is flying. The race on October 19th will be here before I know it.  I completed all of the runs for Week 4, but I didn’t do any strength training or cross training last week. Whomp, whomp. I’m definitely more of a cardio person when it comes to exercising, whereas Derek prefers strength training. I’m hoping he can help get me motivated to complete my strength and cross training this week. Maybe I’ll get him out for a run this week too.

If you’re interested in my training posts/meal plans from previous weeks please see the following links: Week 1, Week 2, Week 3, and Week 4. On to week 5!

4 Bridges Half-Marathon Training – Week 5

Monday: Strength + stretch

Tuesday: 4 miles

Wednesday: 2 miles

Thursday: 4 miles + strength

Friday: Rest

Saturday: Cross-train for 40 minutes

Sunday: 6 miles

Meal Plan- Week of 8/25/14

Monday: Trader Joe’s Curry Simmer Sauce Chicken + Naan + Green Beans

Tuesday: Quinoa “Fried” Rice

Wednesday: Slow Cooker Meatball Subs

Thursday: Chicken Fajitas + Black Beans

Friday: Dinner Out

Saturday: Beef Kabobs + Brown Rice

Sunday: Leftovers/Wing It

Fajitas Recipe

As I mentioned in my last post, Cinco de Mayo is just around the corner. If you’re looking for a quick and easy Mexican-ish meal, I have the recipe for you. I had leftover tortillas from last week’s fish tacos that I needed to use ASAP, so I decided to make chicken fajitas yesterday for lunch. Derek was home studying for his last test of the semester, and I thought it might be a nice treat for us.

I used this recipe from Taste of Home. I followed it closely except I used 1 whole red bell pepper and 1 whole green bell pepper to amp up the veggies. I also use olive oil in the marinade and only marinated the chicken for about 45 minutes, but it was still flavorful and delicious.

I didn’t get a picture of it, but I started out by slicing the chicken and putting together the marinade. Next time I make this recipe, I will slice the chicken into even thinner pieces. It cooked well, but I think small pieces would fit into the tortillas better. While the chicken marinated in the fridge, I chopped half an onion, 1 green bell pepper, and 1 red bell pepper.


Love the colors! I obviously should have shifted these around to look like the Mexican flag though.


After everything was chopped I put about 2 Tbs of olive oil in my favorite big skillet and cooked the veggies until the onions were translucent and the peppers were tender-crisp (a.k.a. pliable but not soggy). It took me about 7-8 minutes.


I put the veggies in a separate dish and then added the marinated chicken to the same pan. I cooked the chicken for about 5 minutes on medium-high heat. Once the chicken was cooked through, I added the peppers and onion to the pan again.


Voila! The fajita filling is done. I put out warmed whole wheat tortillas, shredded cheese, reduced fat sour cream, cilantro, and salsa to assemble the fajitas. I choose to add some salsa and two dollops of sour cream. It was delicious!


I will be making this again. If you marinate the chicken in advance the entire meal could be cooked in 20 minutes. Definitely a keeper!

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