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Marinated Chicken Fajitas Recipe

For zippy meal, give Eleanor Martens' stir-fry idea a try. "It's quick and easy," she confirms from Rosenort, Manitoba.
TOTAL TIME: Prep: 15 min. + marinating Bake: 15 min. YIELD:6 servings

Ingredients

  • 1/3 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
  • 2 small onions, cut into 1/2-inch strips
  • 12 flour tortillas (8 inches), warmed
  • 6 tablespoons reduced-fat sour cream
  • 6 tablespoons salsa

Directions

  • 1. In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
  • 2. Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up. Yield: 6 servings.

Nutritional Facts

2 fajitas equals 392 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 477 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1-1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.