Back to Chicken Fajitas for Two

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken Fajitas for Two Recipe

Chicken Fajitas for Two Recipe

This is the best fajita recipe I've ever tried. It sounds complicated, but it really isn't. The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it! —Kathleen Smith, Pittsburgh, PA
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min. YIELD:2 servings

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
  • 1/4 teaspoon pepper
  • 1/2 teaspoon liquid smoke, optional
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • FILLING:
  • 2 teaspoons canola oil
  • 1 medium onion, julienned
  • 1/2 small sweet red or green pepper, julienned
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon lime juice
  • 4 fat-free tortillas (6 inches), warmed
  • Salsa and sour cream, optional

Directions

  • 1. In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke. Add chicken; seal bag and turn to coat. Refrigerate at least 2 hours.
  • 2. Drain chicken, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°.
  • 3. In a large nonstick skillet, heat oil over medium-high heat. Add onion and red pepper; cook and stir 5-7 minutes or until tender. Stir in soy sauce and lime juice.
  • 4. Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa and sour cream. Yield: 2 servings.

Nutritional Facts

1 serving (calculated without salsa and sour cream): 246 calories, 8g fat (1g saturated fat), 66mg cholesterol, 628mg sodium, 15g carbohydrate (0g sugars, 3g fiber), 29g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fat.

Reviews for Chicken Fajitas for Two

Sort By :
MY REVIEW
doylescott
Reviewed Feb. 17, 2014

"I just made that rws. for chicken fajitas. I am sory but I did not wate for my family to come home I ate the hole dam thing.LOVED IT. SO IM NOT SO IN NOT SORY. doylescitt57@yahoo.com."

MY REVIEW
nikkim13
Reviewed Jan. 14, 2014

"Yummy!"

MY REVIEW
lorees
Reviewed Jan. 13, 2014

"My new go to recipe for chicken fajitas! Will be trying it with beef soon!"

MY REVIEW
pebspurpleforest
Reviewed Jan. 5, 2014

"Very very good as so easy exactly as is! Nothing more to say. Try it."

MY REVIEW
dwilfer
Reviewed Jan. 5, 2014

"YUM ! Easy and tasty."

MY REVIEW
YellowDwarf
Reviewed Jan. 5, 2014

"Use olive oil instead of canola, use a tsp of good chili powder (try ancho) and a tsp of ground cumin. Add a handful of chopped cilantro. Don't marinade chicken for longer than 2 hours, otherwise the lime juice changes the consistency of the chicken."

MY REVIEW
HoneybunchOnt
Reviewed Jul. 25, 2013

"This is a wonderful marinade in this recipe. We followed the recipe for the marinade, using lemon juice instead of lime. Then we grilled the chicken and sliced it over Caesar Salad......wonderful.....my husband said he could eat it every day ! Definite keeper !"

MY REVIEW
egucciardo
Reviewed Sep. 12, 2011

"This was an amazing recipe. It was very authentic."

MY REVIEW
MarissaRN
Reviewed May. 15, 2010

"This is my husband's favorite fajita recipe!!"

MY REVIEW
his2sparrows
Reviewed May. 13, 2010

"This recipe comes the closest to my NM chicken fajitas! I'm passing on all my family. Thanks, Carol Stone Abq., NM"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.