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Chicken fajitas
Nb persons: 0
Yield: 1 fajita per serving
Preparation time:
Total time:
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1 | clove, (s) (medium) garlic clove(s), peeled and smashed |
1/4 tsp | crushed red pepper flakes |
1 tsp | chili powder |
1 Tbsp | fresh lime juice, (2 Tbsp) |
1/8 tsp | table salt |
1/8 tsp | black pepper |
1 pound(s) | uncooked boneless skinless chicken breast, (s), cut lengthwise into thick strips |
To make the salsa: | |
2 cup(s) | fresh cherry tomato, (es), coarsely chopped |
1/2 cup(s) | uncooked scallion, (s), chopped, green and white parts |
1 small | jalapeño pepper, (s), cored, seeded and minced (don't touch seeds with bare hands) |
1/4 tsp | crushed red pepper flakes, optional (see note below) |
2 Tbsp | fresh lime juice |
1/8 tsp | table salt |
1/8 tsp | black pepper, freshly ground |
1 spray(s) cooking spray | |
1 medium | uncooked red onion, (s), thinly sliced |
1/2 medium | sweet red pepper, (s), thinly sliced |
1/2 medium | green pepper, (s), thinly sliced |
1 tsp | canola oil |
4 medium | whole wheat tortilla, (s) |
In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.
Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
To serve, place 3 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.
Notes
If you’re short on time, substitute 1 cup of store-bought salsa for the fresh salsa (could affect PointsPlus values).
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