Contest-Winning Chicken Fajitas Recipe
- 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
- 1. 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.
- 2. 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; drain.
- 3. Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately. Yield: 12 servings.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.