Chicken Veggie Fajitas Recipe

4.5 1 4
Chicken Veggie Fajitas Recipe
Chicken Veggie Fajitas Recipe photo by Taste of Home
Publisher Photo

Chicken Veggie Fajitas Recipe

Read Reviews
4.5 1 4
Publisher Photo
From Rosenort, Manitoba, Eleanor Martens writes, "Our family loves these fajitas, which are quick to prepare."
Recommended: Speedy Skillet Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons vegetable 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

Directions

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.
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.
Originally published as Chicken Veggie Fajitas in Taste of Home June/July 2005, p14

Nutritional Facts

1 each: 231 calories, 7g fat (1g saturated fat), 47mg cholesterol, 460mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

  • 3 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons vegetable 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.
Originally published as Chicken Veggie Fajitas in Taste of Home June/July 2005, p14

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s_pants User ID: 174050 228878
Reviewed Jul. 2, 2015

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

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