Click to see a close-up

4 boneless chicken breasts
Marinade (recipe follows)
1 large green pepper, julienned (about 8 ounces)
1 large red bell pepper, julienned (about 8 ounces)
2 medium onions, slivered (9 ounces)
1 tablespoon oil
8 ounces mushrooms, sliced
1 tablespoon bacon grease
4 slices bacon, cooked and crumbled (reserve 1 tablespoon grease)
6 ounces Monterey jack cheese, shredded
Toppings, optional

1 cup water
3 tablespoons soy sauce
4 1/2 teaspoons granular Splenda or equivalent liquid Splenda
1 tablespoon salt
1 tablespoon white vinegar
1 1/2 teaspoons chipotle chile powder
1 teaspoon liquid smoke
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper

Optional Toppings:
Sour cream
Shredded lettuce
Pico de gallo

Place the chicken breasts in a large zipper bag. Combine the marinade ingredients and pour into the bag with the chicken. Set inside a baking dish and marinate in the refrigerator 2 hours or longer. Grill the chicken and keep warm while preparing the vegetables.

In a large skillet cook the peppers and onion in oil until tender-crisp and slightly browned on the edges. Season with salt. Remove from the pan and set aside. Heat the bacon grease in the same skillet; sauté the mushrooms in the bacon grease. Season with salt, to taste.

To assemble the dish, arrange the pepper and onion mixture on a large platter, or divide between six dinner plates. Slice the chicken on the bias and arrange over the peppers. Sprinkle with the cheese. Scatter the hot mushrooms and bacon bits over the top and let stand a few minutes until the cheese has melted. Serve with the toppings of your choice (not included in the counts).

Makes 6 servings
Do not freeze

Per Serving: 328 Calories; 18g Fat; 31g Protein; 11g Carbohydrate; 3g Dietary Fiber; 8g Net Carbs

This is my rendition of Chili's Mushroom Jack Fajitas and they turned out wonderful. My husband loved them too. He's not low carbing so he had his on tortillas. I just piled mine onto a plate. After I'd piled all of the ingredients on the platter that you see in the photo, I realized that we'd never be able to serve ourselves without everything falling off the pile. So, after taking the photo I dumped everything into a large casserole dish and tossed everything together. An easy way to get the ingredients from the serving bowl to your plate is with tongs. I think what I liked most about this dish is getting different combinations of flavors in each bite. It was like a party for my mouth! I originally thought this would only make four servings but after I saw the huge mound of food on the platter, I decided that six would be more realistic. Click the photo to see a close-up.

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