Easy chicken fajitas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 341.9
- Total Fat: 14.1 g
- Cholesterol: 47.5 mg
- Sodium: 846.4 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 2.1 g
- Protein: 24.1 g
View full nutritional breakdown of Easy chicken fajitas calories by ingredient
Introduction
Basic and easy chicken fajitas recipe, but not basic taste. I included brand names for easier calorie calculation. Basic and easy chicken fajitas recipe, but not basic taste. I included brand names for easier calorie calculation.Number of Servings: 8
Ingredients
-
1lb Boneless Chicken breast
1 Large yellow Onion (sliced into strips)
1 Green Bell Pepper (sliced into thin strips)
1 Red Bell Pepper (sliced into thin strips)
2 Tbsp Olive oil
2 Tbsp Taco seasoning mix
Juice from 2 limes
8-8inch flour tortillas Mission Brand
2 Cups Kraft 2% Mexican shredded cheese
Tips
Fajitas are great with several add-ins as well. For example: avocados, black olives, shredded lettuce or spinach, and sour cream.
Directions
-Prepare the chicken by cutting it into thin strips.
-Heat a skillet with 1 Tbsp of oil.(I prefer stainless steel for better browning)
-Once the skillet is very hot and the oil is shimmering, add the chicken to the pan in a single layer.
-Allow the chicken to sit unmoved for one minute until the first side is golden brown and then toss around to heat all other sides of the meat.
-Brown all sides and cook chicken until firm and no longer pink. This should take about 3-5 minutes.
-Once the chicken is cooked, remove it from the pan and set aside.
-Return the pan to the burner on high- heat and add the other 1Tbsp of oil. Heat until hot.(should only take a second)
-Add the onions and peppers and cook until tender-crisp, tossing them around. This should take about 3 minutes.
-Once the veggies are cooked, scrape the chicken back into the pan with the veggies and any accumulated juices from the meat. Mix together.
-Sprinkle the meat and veggies with the taco seasoning and pour over the lime juice. Toss to coat.
-Once mixture is heated through, serve with warmed tortillas and shredded cheese.
Enjoy!
(2 fajitas each)
-Heat a skillet with 1 Tbsp of oil.(I prefer stainless steel for better browning)
-Once the skillet is very hot and the oil is shimmering, add the chicken to the pan in a single layer.
-Allow the chicken to sit unmoved for one minute until the first side is golden brown and then toss around to heat all other sides of the meat.
-Brown all sides and cook chicken until firm and no longer pink. This should take about 3-5 minutes.
-Once the chicken is cooked, remove it from the pan and set aside.
-Return the pan to the burner on high- heat and add the other 1Tbsp of oil. Heat until hot.(should only take a second)
-Add the onions and peppers and cook until tender-crisp, tossing them around. This should take about 3 minutes.
-Once the veggies are cooked, scrape the chicken back into the pan with the veggies and any accumulated juices from the meat. Mix together.
-Sprinkle the meat and veggies with the taco seasoning and pour over the lime juice. Toss to coat.
-Once mixture is heated through, serve with warmed tortillas and shredded cheese.
Enjoy!
(2 fajitas each)