Spicy Chicken Fajitas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 363.9
- Total Fat: 10.2 g
- Cholesterol: 67.8 mg
- Sodium: 1,078.5 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 5.0 g
- Protein: 30.7 g
View full nutritional breakdown of Spicy Chicken Fajitas calories by ingredient
Introduction
This recipe is pretty spicy as written, but can be toned down to taste. This recipe is pretty spicy as written, but can be toned down to taste.Number of Servings: 6
Ingredients
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1.5 pounds boneless, skinless chicken breast
2 bell peppers, sliced into long thin slices
1 cup onion, slied into lond, thing slices
1 tbsp olive oil, divided
1 Tbsp chili powder, or to taste
1/2 tbsp cumin
1 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 tsp garlic powder
1/4 cup green chilis, about one small can
1/8 cup Jalepeno peppers, pickeld or fresh, chopped (optional)
1/4 to 1/2 cup water (optional)
12 6" flour tortillas
3 oz. shredded cheese
3 cups shredded lettuce
3 tomatoes, chopped
Tips
For even more flavor, add about 2 tbsp fresh lime juice and/or some juice from your jar of pickled jalapenos.
Top with some fresh cilantro for that authentic flavor!
Directions
Read this all the way through once before starting.
In large skillet, heat 1/2 TBSP olive oil for 1-2 min. Add chicken and brown on all sides, leaving no pink areas. Continue to cook chicken until alomst cooked through, about 8 min. Drain pan, remove chicken and set aside.
In same skillet, add remaining 1/2 TBSP and heat one minute. Add bell peppers and onion and sautee until cooked to desired consitency (some like their veggies soft and some like them semi-crisp). If you are using fresh jalapeno peppers, add them at thei time as well.
Add chicken, green chilis, pickeld jalapenos and all spices and seasonings to pan and stir thoroughly. If you like a litte soupier fajita, add 1/4 to 1/2 cup water. Let simmer for 10-15 minutes, making sure that the chicken is cooked through.
Serve on warm tortillas with desired toppings. A serving = 2 tortillas with 1/3 cup filling each, 1/8 ounce cheese each, lettuce and tomato.
Serving Size: Makes about six 2/3 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBREY_25_99.
In large skillet, heat 1/2 TBSP olive oil for 1-2 min. Add chicken and brown on all sides, leaving no pink areas. Continue to cook chicken until alomst cooked through, about 8 min. Drain pan, remove chicken and set aside.
In same skillet, add remaining 1/2 TBSP and heat one minute. Add bell peppers and onion and sautee until cooked to desired consitency (some like their veggies soft and some like them semi-crisp). If you are using fresh jalapeno peppers, add them at thei time as well.
Add chicken, green chilis, pickeld jalapenos and all spices and seasonings to pan and stir thoroughly. If you like a litte soupier fajita, add 1/4 to 1/2 cup water. Let simmer for 10-15 minutes, making sure that the chicken is cooked through.
Serve on warm tortillas with desired toppings. A serving = 2 tortillas with 1/3 cup filling each, 1/8 ounce cheese each, lettuce and tomato.
Serving Size: Makes about six 2/3 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AUBREY_25_99.