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Chicken Fajitas for Two

 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, PA
2 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 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)
  • 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


  • 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.
  • Drain chicken, discarding marinade. Moisten a paper towel with
  • cooking oil; using long-handled tongs, rub on grill rack to coat

2 of 2

Chicken Fajitas for Two (continued)

Directions (continued)

  • 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°.
  • 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.
  • 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) 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 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.