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Chicken Fajitas

I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.

12 ServingsPrep: 15 min. + marinating Cook: 10 min.

Ingredients

3/4 cup lime juice
1/2 cup olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
3 small zucchini, julienned
2 small yellow summer squash, julienned
2 medium green peppers, julienned
2 medium sweet red peppers, julienned
12 flour tortillas (10 inches), warmed

Directions

In a small bowl, combine the first six ingredients; divide the
mixture between two large resealable plastic bags. Add chicken to
one and vegetables to the other; seal bags and turn to coat.
Refrigerate for 2-4 hours, turning bags occasionally.
Drain and discard marinade from chicken and vegetables. In a large
skillet over medium heat, saute chicken for 6-7 minutes or until no
longer pink; drain. Remove chicken and keep warm. In the same
skillet. Saute vegetables for 3-4 minutes or until crisp-tender;
drain.
Spoon chicken and vegetables onto tortillas; fold in sides. Serve

2 of 2

Chicken Fajitas (continued)

Directions (continued)

immediately. Yield: 12 servings.

Nutrition Facts: One serving equals 299 calories, 10 g fat (0 saturated fat), 31 mg cholesterol, 301 mg sodium, 35 g carbohydrate, 0 fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable, 1 fat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer