Asparagus Chicken Fajitas Recipe

Asparagus Chicken Fajitas Recipe photo by Taste of Home

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"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.

This recipe is:

Quick

Diabetic Friendly

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Asparagus Chicken Fajitas Recipe

Prep: 10 min. + marinating Cook: 15 min.

Yield: 6 Servings

10 15 25

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat-free Italian salad dressing
1 tablespoon canola oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 flour tortillas (6 inches), warmed

Directions

Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides. Yield: 6 servings.

Nutritional Analysis: One serving (2 fajitas) equals 350 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 715 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Originally published as Asparagus Chicken Fajitas in Quick Cooking March/April 2003, p36