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Chicken Veggie Fajitas Recipe

Chicken Veggie Fajitas Recipe

From Rosenort, Manitoba, Eleanor Martens writes, "Our family loves these fajitas, which are quick to prepare."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 fajita (prepared with reduced-sodium soy sauce; calculated without cheese) equals 231 calories, 7 g fat (1 g saturated fat), 47 mg cholesterol, 460 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

Reviews for Chicken Veggie Fajitas

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Reviewed Jul. 2, 2015

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

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Wine Pairings

Full-Bodied White Wine

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