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11" Square Grill Pan


Easy Chicken Fajitas

1   medium red bell pepper
1   medium green bell pepper
1   large onion
1   plum tomato
1   pound boneless, skinless chicken breast halves
1   package (1-1.25 ounces) fajita seasoning mix
2   garlic cloves, pressed
1   small lime, cut in half
8   (7-8-inch) flour tortillas, warmed
   Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream
  1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
  2. Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
  3. Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
  4. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Yield: 4 servings

Nutrients per serving: (2 fajitas): Calories 380, Total Fat 8 g, Saturated Fat .5 g, Cholesterol 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g