Chicken Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp Olive Oil2 Cloves minced Garlic1/2 of a medium onion, sliced1/2 of a yellow, green and red pepper, sliced (use any color combo you like)1/2 of a large tomato, sliced (you can remove the seeds if you like)2 boneless, skinless chicken breast cut in strips1 Tbsp Garlic Powder1 Tbsp Onion Powder1 tsp Black Pepper1 tsp Salt1 tsp red pepper flakes2 Tbsp chopped cilantro8 flour tortillas1 Avocado sliced2 Sliced Limes
Slice the onion, peppers, tomatoes, avocados and lime. Squeeze 1 lime wedge on your avocados to prevent browning. Chop the cilantro and the garlic. Then slice your chicken into strips
Mix the salt, pepper, onion powder, garlic powder and red pepper flakes together and sprinkle all of chicken to cover well.
Heat the olive oil in a large skillet, (I use a stainless steel because I like the brown bits that cook up off the bottom when I add the lime juice, but feel free to use a non stick. If you do definitely cut down on the olive oil) Add the garlic and let the flavors release just a few seconds then toss in your chicken. Cook the chicken until it is no longer pink. Add your onion and let cook about 5 minutes. Then add all your peppers and cook about another 5 minutes. (I like my veggies a little crunchy feel free to cook longer if you like your veggies with no crunch) Then add the tomatoes and cilantro and cook until the tomatoes or done to your likeness. While that is cooking use a non stick skillet to warm your tortillas one at a time. Of course you can also heat them in the microwave or the oven I just like the skillet method. Right before you serve squeeze a couple of lime wedges into your chicken fajita mixture using the liquid to scrap the bits off the bottom. Divide the mixture in the 8 tortillas, add a couple thin slices of avocado, squeeze a wedge of lime over it and throw in some cilantro if you like and serve.
Makes 8 servings
I like to serve this with my cheesy rice I am putting that recipe up as well. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LOSEBY45.
Mix the salt, pepper, onion powder, garlic powder and red pepper flakes together and sprinkle all of chicken to cover well.
Heat the olive oil in a large skillet, (I use a stainless steel because I like the brown bits that cook up off the bottom when I add the lime juice, but feel free to use a non stick. If you do definitely cut down on the olive oil) Add the garlic and let the flavors release just a few seconds then toss in your chicken. Cook the chicken until it is no longer pink. Add your onion and let cook about 5 minutes. Then add all your peppers and cook about another 5 minutes. (I like my veggies a little crunchy feel free to cook longer if you like your veggies with no crunch) Then add the tomatoes and cilantro and cook until the tomatoes or done to your likeness. While that is cooking use a non stick skillet to warm your tortillas one at a time. Of course you can also heat them in the microwave or the oven I just like the skillet method. Right before you serve squeeze a couple of lime wedges into your chicken fajita mixture using the liquid to scrap the bits off the bottom. Divide the mixture in the 8 tortillas, add a couple thin slices of avocado, squeeze a wedge of lime over it and throw in some cilantro if you like and serve.
Makes 8 servings
I like to serve this with my cheesy rice I am putting that recipe up as well. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user LOSEBY45.
Nutritional Info Amount Per Serving
- Calories: 152.4
- Total Fat: 6.3 g
- Cholesterol: 34.2 mg
- Sodium: 352.6 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.0 g
- Protein: 15.2 g
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