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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1 each: 231 calories, 7g fat (1g saturated fat), 47mg cholesterol, 460mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Veggie Fajitas in Taste of Home June/July 2005, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Veggie Fajitas

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s_pants User ID: 174050 228878
Reviewed Jul. 2, 2015

"Very simple and like not marinating if time does not allow. Would make again."

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