Floridian Style Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 teaspoon ground cumin¼ cup fresh orange juice6 tablespoons salsa, hot or mild2 cloves garlic, crushed8 green onions2 large red or green bell pepper, sliced big at first1 tomato, chopped8 Flour Tortillas Fat Free Fajita Size16 ounces boned and skinned chicken breast halves
1.Place chicken in single layer in zip lock plastic bag; sprinkle with cumin. Combine orange juice, salsa, and garlic. Cover; marinate in refrigerator at least 2 hours upto 8 hours.
2. Prepare barbecue grill. (or broil, or sautee in nonstick skillet.) Drain chicken reserve marinade. Spray green onions and peppers with a guick spray of vegetable oil spray. Place chicken green onions and peppers on grid. Grill on covered grill over medium hot coals. (Watch peppers closely and remove when done, remove charred skin) Turn chicken over and brush tops of chicken with remaining marinade.
(Use all marinade and make sure it is heated well on the chicken. In other words, don't baste with marinade right before you take the chicken off the grill because the marinade won't have gotten hot enough to kill any possible salmonilla bacteria. For that Reason if you have any left over marinade discard it.)
Turn onions. Continue to grill covered for 5 minutes or until chicken is done and no longer pink in center and onions and peppers are tender. (If onions and peppers brown too quickly, remove before chicken is done.)
To serve: Warm tortillas wrapped in foil on grill, or in the oven, or as needed in the microwave. Cut onions into one inch pieces. Slice peppers thinner. Slice grilled chicken. Wrap some or each in tortillas adding fresh salsa and shredded cheese, light sour cream as your taste dictates. I smother mine in hot sauce but that's just me.
You can make this inside sauteeing in a skillet.
Note: Nutrtrition info does not include add ons such as light sour cream and cheese. Serving size is 2 fajitas. Divide Chicken and vegetables evenly between 8 tortillas.
Number of Servings: 4
Recipe submitted by SparkPeople user DEANARRCA.
2. Prepare barbecue grill. (or broil, or sautee in nonstick skillet.) Drain chicken reserve marinade. Spray green onions and peppers with a guick spray of vegetable oil spray. Place chicken green onions and peppers on grid. Grill on covered grill over medium hot coals. (Watch peppers closely and remove when done, remove charred skin) Turn chicken over and brush tops of chicken with remaining marinade.
(Use all marinade and make sure it is heated well on the chicken. In other words, don't baste with marinade right before you take the chicken off the grill because the marinade won't have gotten hot enough to kill any possible salmonilla bacteria. For that Reason if you have any left over marinade discard it.)
Turn onions. Continue to grill covered for 5 minutes or until chicken is done and no longer pink in center and onions and peppers are tender. (If onions and peppers brown too quickly, remove before chicken is done.)
To serve: Warm tortillas wrapped in foil on grill, or in the oven, or as needed in the microwave. Cut onions into one inch pieces. Slice peppers thinner. Slice grilled chicken. Wrap some or each in tortillas adding fresh salsa and shredded cheese, light sour cream as your taste dictates. I smother mine in hot sauce but that's just me.
You can make this inside sauteeing in a skillet.
Note: Nutrtrition info does not include add ons such as light sour cream and cheese. Serving size is 2 fajitas. Divide Chicken and vegetables evenly between 8 tortillas.
Number of Servings: 4
Recipe submitted by SparkPeople user DEANARRCA.
Nutritional Info Amount Per Serving
- Calories: 319.6
- Total Fat: 2.8 g
- Cholesterol: 55.0 mg
- Sodium: 813.8 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 3.5 g
- Protein: 30.3 g
Member Reviews