Fajita Chicken
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 95.3
- Total Fat: 4.1 g
- Cholesterol: 32.9 mg
- Sodium: 37.2 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 13.2 g
View full nutritional breakdown of Fajita Chicken calories by ingredient
Number of Servings: 20
Ingredients
-
2.5 lbs Chicken Tenderloins
6 tbsp Cilantro
.5 cups Lime Juice
1 tbsp Garlic
1 tbsp Black Pepper
5 tbsp Olive Oil
Directions
1. Put all ingredients into a 1 gallon ziplock bag and shake to distribute.
2. Put in refrigerator for 5 hours or overnight.
3. Remove chicken pieces from marinade and put in large skillet. Cook until no longer pink inside turning once halfway through.
I like to cut some of the chicken up into pieces and divide the chicken into sandwich bags for freezing. It is then easy to defrost in the microwave and make a quick pocket pita or soft taco or fajita. The tenderloins can be frozen and used for sandwiches or eaten alone.
Makes 20, 2 oz. servings
Number of Servings: 20
Recipe submitted by SparkPeople user LMCKEEGA.
2. Put in refrigerator for 5 hours or overnight.
3. Remove chicken pieces from marinade and put in large skillet. Cook until no longer pink inside turning once halfway through.
I like to cut some of the chicken up into pieces and divide the chicken into sandwich bags for freezing. It is then easy to defrost in the microwave and make a quick pocket pita or soft taco or fajita. The tenderloins can be frozen and used for sandwiches or eaten alone.
Makes 20, 2 oz. servings
Number of Servings: 20
Recipe submitted by SparkPeople user LMCKEEGA.