Chicken Fajitas
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken Fajitas calories by ingredient
Introduction
Simple, Light Grilled Chicken Fajitas Simple, Light Grilled Chicken FajitasNumber of Servings: 8
Ingredients
-
3 skinless, boneless chicken breasts (trimmed) and cut into 4-5 medium onions
4-5 green bell peppers
4 tablespoons of extra light olive oil
2-3 teaspoons of garlic salt
1 tablespoon ground cumin
3-4 tablespoons of lime juice
Directions
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.