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Chicken Fajitas for Two
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, Pennsylvania
Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup lime juice plus 1/2 teaspoon lime juice, divided
- 4 teaspoons reduced-sodium soy sauce, divided
- 4 teaspoons canola oil, divided
- 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
- 1 medium onion, julienned
- 1/2 small sweet red or green pepper, julienned
- 4 fat-free tortillas (6 inches), warmed
- Optional toppings: salsa, sour cream and chopped cilantro
Directions
- 1. Arrange chicken in a shallow dish. Combine 1/4 cup lime juice, 3 teaspoons soy sauce, 2 teaspoons canola oil, garlic, salt, chili powder, cayenne, pepper and, if desired, liquid smoke; pour over chicken. Cover and refrigerate at least 2 hours.
- 2. Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side.
- 3. In a large nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add onion and red pepper; cook and stir until tender, 5-7 minutes. Stir in remaining 1/2 teaspoon lime juice and remaining 1 teaspoon soy sauce.
- 4. Cut chicken into thin slices; add to vegetables. Serve with tortillas and, if desired, salsa, sour cream and chopped cilantro.
Nutrition Facts
1 serving: 383 calories, 12g fat (2g saturated fat), 63mg cholesterol, 1471mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 29g protein.
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