Chicken Fajitas With Peaches - The Perfect Summer Recipe

There was a knock on my door the other night. As I looked through my peephole, I saw my neighbor, Jessica, holding a bowling ball size plastic bag of peaches and plums. She and her husband grew up here in West Los Angeles and both sets of parents have fruit trees in their back yard. "We have so much," she told me. "Would you like some?"

Loving summer fruit, I said, "Sure, I'll take a few!"

"Uh...you don't understand. Ben and I have a whole BIG bag of fruit in the house. This is for you, if you'd like them."

You mean this wasn't the BIG bag? I certainly wasn't going to turn her down, so I happily took the fruit. Now, what the heck was I going to DO with all of it? Basically, it's just me and Bobby, my other half. Oh, and my cat, Moe, who, if offered the choice of eating fruit or being snuffled by a German Shepard would seriously have to think about it. Actually, so would Bobby.

This would mean I'd have to eat it or cook it. It just so happened that I had taken out a few chicken breasts to make some fajitas that night. I looked at the ripe peaches. I looked at the fajita ingredients. I looked at the peaches. Why not? I had to change some ingredients to make everything fit, but this is what I came up with. I think the recipe is the perfect combination of refreshing fruit and spicy Mexican flavors. Have fun with it. Try cilantro to the onion mix instead of using the thyme on the chicken, if you'd like. Get creative! I won't mind. Really.

Chicken Fajitas with Peaches

Prep time: 20 minutes

Cook time: 15 minutes

Top of Form

Servings: 4

Nutritional Breakdown per serving:

Calories: 275 Sodium: 86gr

Total Fat: 8gr Total Carbs: 31gr

Sat. Fat: 1gr Fiber: 4gr

Cholesterol: 41gr Sugar: 21gr

Protein: 20gr

Recipe Ingredients

4 halves chicken breast

1 tsp (2g) chili powder

1 tsp, (2g) ground cumin

1 tsp, ground (2g) white pepper

1 tsp, (2g) dried thyme

2 tbsp (14g) Olive Oil

3 cloves (9g) minced fresh garlic

2 large peaches, about 2 cups (154g) sliced thin

3 large sweet onions (331g) sliced thin

1/2 jalapeno pepper, seeds and all (14g) chopped (more or less according to heat preference)

1/2 cup (240g) low sodium chicken broth

3 tbsp (16g) balsamic vinegar

Juice of 1/2 lime yields (44g)

Salt and pepper to taste

Preparation

Pre-heat the broiler. Mix the cumin, white pepper, chili powder and thyme together and coat the 4 chicken breasts. Broil chicken breasts, turning after about 5 minutes. Take out and set aside. In a large saute pan over medium heat, heat the oil and add the garlic. After 1 minute, add the peaches. Cook 2 minutes, stirring occasionally. Add onions and jalapeno and stir. Cook about 5 minutes. Add balsamic and chicken broth. Add salt and pepper to taste. Cook down until onions are soft and translucent and peaches have become very soft. Add lime juice and stir. Serve with rice or beet flavored tortillas.

Written by Rona Lewis, Fitness and Lifestyle Coach, Healthy Gourmet Chef and Motivational Speaker. You can find lots more tips and recipes on her website. http://www.ronalewis.com/ Her funny, healthy cookbook series, "Does This Cookbook Make Me Look Fat?" is available there, as well!

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How to Create a Summer Fruit Salad

When the weather gets hot, no one wants to heat up the oven. Summer fruit salads are a good way to stay cool, healthy and nourished just when you need it most. Here are some ideas on how to create the perfect salad for you.

Fruit Salads for Lunch

Fruit salads are not necessarily like traditional salads but they can be just as filling. It all depends on the type of fruits that you include in your creation.

Fiber is your friend. There are several summer fruits that contain a boatload of fiber. As you know fiber fills you up and also helps to flush fat from your digestive system. To boost your intake, include fruits like apples, pears, berries, guava and kiwi. All would make a nice addition to your salad.

Try sweet summer fruits. Many types have natural sweetness that can satisfy even the pickiest sweet tooth. These can be your base for your salad. Suggestions: peaches, nectarines, watermelon and strawberries.

Have you heard the adage, "Too much of a good thing..."? That applies to fruit as well. So you get the sweet taste but not too syrupy especially for a meal, add some tangy citrus fruit to your salad. Suggestions: oranges, pineapples, tangerines, lemons and limes.

Some fruits can turn brown quite easily when exposed to air. Your creation might lose its appeal if the flesh looks mottled when it comes time to eat it. Try tossing your fruit with lemon juice to keep it from going brown after being cut.

To put your summer fruit lunch salad together, start with your favorite greenery. Some use lettuce leaves or kale or turnip greens. This keeps the juice with the fruit so it stays juicy from the time you serve it up until the last bite.

Cut the chosen fruit into cubes. Some fruits can be sliced with the skin on for better nutrition. Toss your fruit with a citrus juice to keep it fresh. Refrigerate until ready to serve.

Fruit Salad for Dessert

Fruit doesn't have to be eaten as is for dessert. Liven things up a bit so that everyone will want more. Start with a lunch fruit salad and add a dressing. This is not your vegetable salad dressing. Think sweet and tangy and delicious.

Here are some ideas for toppings and dressings for your summer fruit salad:

• Yogurt and orange juice

• Brown sugar, orange juice, lemon juice, vanilla extract

• Sugar, cream cheese, lemon juice

• Yogurt and honey

Dressings can be served on the side or poured over the fruit salad. Toppings with brown sugar can be boiled to create syrup. Toss it with the fruit. Either way, you create a tasty dessert for a hot summer night. Beware of the extra calories you are adding too.

Want an alternative to a heavy meal this summer? Try a summer fruit salad for lunch and/or dessert.

I also invite you to check out our summer cooking tips which offers great advice on keeping your kitchen cool during the hot months.

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