Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 skinless, boneless chicken breasts (trimmed) and cut into 4-5 medium onions4-5 green bell peppers4 tablespoons of extra light olive oil2-3 teaspoons of garlic salt1 tablespoon ground cumin3-4 tablespoons of lime juice
Cook onions on high in a well seasoned cast iron skillet with 1-2 tablespoons of olive oil, some garlic salt, and some cumin, until they begin to soften and brown.
Once onions begin to soften and brown add bell peppers (green, yellow, red), a little more garlic salt and cumin, then cook the onions and peppers until the peppers just begin to soften, then remove the mixture from the pan and set aside.
Add chicken pieces to hot skillet, and remaining cumin, garlic salt, and olive oil and cook chicken until the juices are running clear and the pieces begin to brown. sprinkle 1-2 tablespoons of lime juice and stir meat.
Add veggie mixture to meat in the skillet and stir to mix. Add remaining lime juice, stir to mix.
Serve with a fajita size soft torlillas, light sour cream, and a side of black beans. I like to add some tomato wedges to the mixture for the last few minutes of cooking, just long enough to heat and soften slightly.
Use the garlic salt sparingly, I do add some each time I add an ingredient but I make sure to sample along the way to make sure I don't use too much.
Serving Size: makes eight (8) fajitas
Number of Servings: 8
Recipe submitted by SparkPeople user JRKRAUSE.
Once onions begin to soften and brown add bell peppers (green, yellow, red), a little more garlic salt and cumin, then cook the onions and peppers until the peppers just begin to soften, then remove the mixture from the pan and set aside.
Add chicken pieces to hot skillet, and remaining cumin, garlic salt, and olive oil and cook chicken until the juices are running clear and the pieces begin to brown. sprinkle 1-2 tablespoons of lime juice and stir meat.
Add veggie mixture to meat in the skillet and stir to mix. Add remaining lime juice, stir to mix.
Serve with a fajita size soft torlillas, light sour cream, and a side of black beans. I like to add some tomato wedges to the mixture for the last few minutes of cooking, just long enough to heat and soften slightly.
Use the garlic salt sparingly, I do add some each time I add an ingredient but I make sure to sample along the way to make sure I don't use too much.
Serving Size: makes eight (8) fajitas
Number of Servings: 8
Recipe submitted by SparkPeople user JRKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 7.3 g
- Cholesterol: 6.2 mg
- Sodium: 8.6 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 3.2 g
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