Easy Chicken Fajitas
Ingredients:
|
| 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 |
Directions:
| 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. |
| 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. |
| 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. |
| 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
