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Chicken Fajitas Recipe

Photo by: Taste of Home

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"This is the best fajita recipe I've ever used," enthuses Kathleen Smith of Pittsburgh, Pennsylvania. "It sounds complicated, but really it isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!"

This recipe is:

Healthy

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2 Servings
Prep: 15 min. + marinating Cook: 20 min.

Ingredients

1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon Liquid Smoke, optional
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (4 ounces each)
FILLING:
1 medium onion, julienned
1/2 small sweet red or green pepper, julienned
2 teaspoons canola oil
1/2 teaspoon lime juice
1 teaspoon reduced-sodium soy sauce
4 fat-free tortillas (6 inches), warmed
Salsa and sour cream, optional

Directions

In a large resealable plastic bag, combine the first nine ingredients; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or a meat thermometer reaches 170°. Set aside and keep warm.
In a large nonstick skillet, saute the onion and red pepper in oil for 5 minutes. Combine the lime juice and soy sauce; pour into skillet. Cook for 2 minutes or until vegetables are tender. Cut chicken into thin slices; place on tortillas. Top with vegetable mixture and roll up. Serve with salsa and sour cream if desired. Yield: 2 servings.

Nutritional Analysis: One serving: 2 fajitas (calculated without salsa and sour cream) equals 246 calories, 8 g fat (1 g saturated fat), 66 mg cholesterol, 628 mg sodium, 15 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 fat.

Chicken Fajitas published in Cooking for 2 Winter 2005, p57