My Top Picks

Fajitas: Chicken Fajitas 1

Shared with me by: Jay C (friend)

You can make on stove top or grill (see Note below for instructions)

Ingredients

  • 1-1/2 lbs. boneless skinless chicken breasts, cut into thin strips
  • 4 Tbls. canola oil, divided
  • 2 Tbls. Tbls. fresh lime or lemon juice
  • 1-1/2 t. seasoned salt (Lawrey’s)
  • 1-1/2 t. dried oregano
  • 1-1/2 t. ground cumin
  • 1 t. garlic powder
  • 1/2 t. onion powder
  • 1/2 t. chili powder
  • 1/2 t. paprika (or smoked paprika)
  • 1/2 t. crushed red pepper flakes, optional
  • 1 medium green pepper, julienne cut (see Note)
  • 1 medium sweet red pepper, julienne cut (see Note)
  • 4 green onions, thinly sliced
  • 1/2 medium red onion, sliced
  • 6 (8 inches) whole wheat tortillas, warmed
  • 2 c. shredded Monterey jack or Mexican cheddar cheese

Additional Topping Choices

  • salsa
  • low-fat sour cream
  • diced avocado
  • guacamole

Instructions

In a large re-sealable plastic bag, combine 2 tablespoons oil, lime or lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half.

Serve with cheese along with salsa, avocado or guacamole and sour cream, if desired.

NOTE: I use a variety of colored bell peppers (orange, red, yellow and green) to equal 2 regular size peppers.

TO GRILL: I marinate chicken, peppers and onions with seasonings and oil in a large ziplock bag, for several hours. When ready to grill, spray grill pan with nonstick oil and dump contents of ziplock bag onto grill pan. Grill for 20-30 minutes until chicken is cooked through and veggies are tender-crisp.