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
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 5 minutes. 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.
- 4 servings of 2 fajitas
Nutrients per serving:
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