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Chicken Pepper Fajitas

"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
  • Total Time
    Prep: 10 min. + marinating Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 2/3 cup lime juice
  • 1 tablespoon salt-free seasoning blend
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed

Directions

  • In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  • Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.
Nutrition Facts
1 each: 199 calories, 2g fat (0 saturated fat), 44mg cholesterol, 96mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

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