Menu
Mag cover Overlay image

Chicken Veggie Fajitas

5 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they’re fast to fix. —Eleanor Martens, Rosenort, Manitoba
Chicken Veggie Fajitas
Chicken Veggie Fajitas Recipe photo by Taste of Home
Next Recipe
Recommended
13 Chicken Sheet Pan Dinners

Ingredients

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

  1. In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-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.

Nutrition Facts

1 fajita: 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.

Recommended Video

ⓘ