Chicken Veggie Fajitas

Name: Chicken Veggie Fajitas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings.
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

From Rosenort, Manitoba, Eleanor Martens writes, "Our family loves these fajitas, which are quick to prepare."

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

In a small bowl, combine the first seven 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.
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.

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