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Chicken Fajitas
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| INGREDIENTS Serves: Prep: 15min Cook: 15min Total: 30min | |
| 2 tablespoons | lime juice |
| 2 tablespoons | fat-free reduced-sodium chicken broth |
| 2 cloves | garlic, minced |
| 1/2 teaspoon | dried oregano |
| 1/8 teaspoon | salt |
| 1 pound | boneless, skinless chicken breasts, cut into thin strips |
| 8 | flour tortillas, (6" diameter) |
| 1 medium | red onion, sliced into thin wedges |
| 2 green and/or yellow bell peppers, cut into 1/2"-wide strips | |
| 2 cups | finely shredded green leaf lettuce |
| 1/2 cup (2 ounces) | shredded low-fat cheddar or monterey jack cheese |
| 1/2 cup | salsa |
| 1/2 cup (4 ounces) | fat-free sour cream |
| Alternate For a quick breakfast, scramble some eggs and heat the left-over fajitas in a microwave oven. Wrap everything in a whole-wheat tortilla for a meal that you can take with you. For brunch, make a Southwestern omelette by adding 1/2 teaspoon ground cumin to theeggs. Fill with the fajita mixture and a couple tablespoons of shredded low-fat Monterey Jack. For an easy lunch or dinner main dish, toss the fajita mixture over some cooked pasta and top with some salsa. DIRECTIONS In a medium bowl, combine the lime juice, broth, garlic, oregano, and salt. Add the chicken. Toss to coat evenly. Place in the refrigerator to marinate for 20 minutes. Preheat the oven to 350°F. Wrap the tortillas in foil. Bake for 10 minutes, or until warmed through. Turn the oven off, but do not remove the tortillas. Meanwhile, coat a large nonstick skillet with nonstick spray. Add the onion and bell peppers. Coat with nonstick spray. Cook, stirring occasionally, over medium-high heat for 6 to 8 minutes, or until crisp-tender. Remove to a bowl. Cover loosely with foil. Coat the skillet with nonstick spray. Remove the chicken from the marinade. Place in the skillet. Discard the marinade. Cook, stirring, for 3 to 4 minutes until the juices run clear. Return the onion and bell peppers to the pan. Toss for 1 minute to heat through. Arrange the tortillas on 4 plates. Spoon the chicken mixture over the tortillas. Top with lettuce, cheese, salsa, and sour cream. Recipe Tips It's easy to double the recipe to have the base for a future meal. NUTRITIONAL FACTS PER SERVING CALORIES 469.4 CAL | |
| 9.1 G | FAT |
SATURATED FAT 2.6 G
SODIUM 1010.6 MG
CARBOHYDRATES 56.7 G
TOTAL SUGARS 5.8 G
DIETARY FIBER 5.3 G
PROTEIN 39.2 G
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