Tasty Chicken Fajitas Recipe

5 2 3
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Tasty Chicken Fajitas Recipe

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5 2 3
Publisher Photo
Fajitas are great for those evenings when you want to serve something fun and tasty, yet keep cooking to a minimum.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 10 min.

Ingredients

  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 whole boneless skinless chicken breasts, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 medium sweet red pepper, cut into strips
  • 1/2 medium yellow pepper, cut into strips
  • 1/2 medium green pepper, cut into strips
  • 1/2 cup salsa
  • 12 flour tortillas (8 inches)
  • 1-1/2 cups shredded low-fat cheddar cheese

Directions

In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p166

Nutritional Facts

2 each: 450 calories, 13g fat (5g saturated fat), 44mg cholesterol, 799mg sodium, 58g carbohydrate (4g sugars, 2g fiber), 26g protein.

  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 whole boneless skinless chicken breasts, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 medium sweet red pepper, cut into strips
  • 1/2 medium yellow pepper, cut into strips
  • 1/2 medium green pepper, cut into strips
  • 1/2 cup salsa
  • 12 flour tortillas (8 inches)
  • 1-1/2 cups shredded low-fat cheddar cheese
  1. In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p166

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MY REVIEW
s_pants User ID: 174050 220832
Reviewed Feb. 18, 2015

"Very good, but next time I need to use mild salsa for the kids. I marinated it for 4 hours, used 1 1/2 pounds of chicken, doubled the marinade, and added 1/2 an orange pepper."

MY REVIEW
scarlet286 User ID: 1078473 100216
Reviewed Sep. 21, 2008

"These fajitas are fantastic! I have fixed them quite a few times now, and there are never any leftovers!"

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