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Chicken Pepper Fajitas

 Chicken Pepper Fajitas
"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
6 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 2/3 cup lime juice
  • 1 tablespoon salt-free seasoning blend
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed


  • In a small bowl, combine the first six ingredients; set aside 2
  • tablespoons. Pour remaining marinade into a large resealable plastic
  • bag; add chicken. Seal bag and turn to coat; refrigerate for 30
  • minutes, turning occasionally.
  • Drain and discard marinade. In a large skillet coated with cooking
  • spray, saute onion and peppers until crisp-tender; remove and set
  • aside. Add chicken and reserved marinade to skillet; cook for 3-5
  • minutes or until no longer pink. Return vegetables to pan; heat
  • through. Serve on tortillas. Yield: 6 servings.

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Chicken Pepper Fajitas (continued)

Nutritional Facts: One fajita equals 199 calories, 2 g fat (trace saturated fat), 44 mg cholesterol, 96 mg sodium, 23 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.