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Contest-Winning Chicken Fajitas

 Contest-Winning Chicken Fajitas
I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.
12 ServingsPrep: 15 min. + marinating Cook: 10 min.

Ingredients

  • 3/4 cup lime juice
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
  • 3 small zucchini, julienned
  • 2 small yellow summer squash, julienned
  • 2 medium green peppers, julienned
  • 2 medium sweet red peppers, julienned
  • 12 flour tortillas (10 inches), warmed

Directions

  • In a small bowl, combine the first six ingredients; divide the
  • mixture between two large resealable plastic bags. Add chicken to
  • one and vegetables to the other; seal bags and turn to coat.
  • Refrigerate for 2-4 hours, turning bags occasionally.
  • Drain and discard marinade from chicken and vegetables. In a large
  • skillet over medium heat, saute chicken for 6-7 minutes or until no
  • longer pink; drain. Remove chicken and keep warm. In the same
  • skillet. Saute vegetables for 3-4 minutes or until crisp-tender;

2 of 2

Contest-Winning Chicken Fajitas (continued)

Directions (continued)

  • drain.
  • Spoon chicken and vegetables onto tortillas; fold in sides. Serve
  • immediately. Yield: 12 servings.
Nutritional Facts: One serving equals 299 calories, 10 g fat (0 saturated fat), 31 mg cholesterol, 301 mg sodium, 35 g carbohydrate, 0 fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1 meat, 1 vegetable, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.