Chicken Pepper Fajitas Recipe

5 3 4
Chicken Pepper Fajitas Recipe
Chicken Pepper Fajitas Recipe photo by Taste of Home
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Chicken Pepper Fajitas Recipe

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5 3 4
Publisher Photo
"This spicy entree is fun to serve sizzling at the table, just like they do in restaurants," relates Lucinda Price. The Tracy, California cook fills her light fajitas with green and red peppers, onions and chicken that's quickly marinated for a flavor boost.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

  • 2/3 cup lime juice
  • 1 tablespoon salt-free seasoning blend
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed

Directions

In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas. Yield: 6 servings.
Originally published as Chicken Pepper Fajitas in Quick Cooking September/October 2004, p20

Nutritional Facts

1 each: 199 calories, 2g fat (0 saturated fat), 44mg cholesterol, 96mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

  • 2/3 cup lime juice
  • 1 tablespoon salt-free seasoning blend
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 large onion, halved and thinly sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 6 flour tortillas (8 inches), warmed
  1. In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  2. Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas. Yield: 6 servings.
Originally published as Chicken Pepper Fajitas in Quick Cooking September/October 2004, p20

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Reviews forChicken Pepper Fajitas

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s_pants User ID: 174050 215803
Reviewed Dec. 24, 2014

"Good, standard fajitas."

MY REVIEW
Remenec User ID: 6059530 121219
Reviewed Nov. 5, 2014

"These are delicious and easy to make. The flavor is bold, but not too spicy. I didn't have any lime juice on hand, so I substituted for lemon juice."

MY REVIEW
cmtexter User ID: 643339 64399
Reviewed Feb. 2, 2009

"Made these last night for our Super Bowl party. They were very good and my family really enjoyed them. Would definately make again!"

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