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Chicken Veggie Fajitas Recipe

Photo by: Taste of Home

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From Rosenort, Manitoba, Eleanor Martens writes, "Our family loves these fajitas, which are quick to prepare."

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 20 min.

Ingredients

3 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons canola oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 small onion, sliced and separated into rings
1/2 each medium green, sweet red and yellow pepper, julienned
4 flour tortillas (6 inches), warmed
Shredded cheddar cheese, optional

Directions

In a small bowl, combine the first seven ingredients. Place chicken and vegetables in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes.
Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas with cheese if desired. Yield: 4 servings.

Nutritional Analysis: 1 fajita (prepared with reduced-sodium soy sauce; calculated without cheese) equals 231 calories, 7 g fat (1 g saturated fat), 47 mg cholesterol, 460 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

Chicken Veggie Fajitas published in Taste of Home June/July 2005, p14

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