Chicken And Three Pepper Fajitas
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Reduced-sodium soy sauce||1⁄4 Teaspoon|
|Skinless boneless chicken breasts||12 Ounce, cut into 1/2 inch wide strips|
|Chopped loosely packed fresh cilantro||1⁄2 Cup (8 tbs)|
|Yellow pepper||1 Medium, cut into 2 inch x 1/8 inch strips|
|Sweet red pepper||1 Medium, cut into 2 inch x 1/8 inch strips|
|Green pepper||1 Medium, cut into 2 inch x 1/8 inch strips|
|Onion||1 Medium, thinly sliced and separated into rings|
|Lime juice||3 Tablespoon|
|Whole wheat tortillas||8 Small|
In a medium bowl, stir together the garlic, cumin, chili powder and soy sauce.
Stir in the chicken until coated.
Then stir in the cilantro.
Cover and refrigerate for 1 hour.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
Transfer the chicken to a large bowl.
Cover to keep warm.
Add the yellow, red and green peppers to the skillet.
Cook and stir for 4 to 6 minutes or until the peppers are crisp-tender.
Transfer the peppers to the bowl with the chicken.
Add the onions to the skillet and cook and stir about 3 minutes or until the onions are crisp-tender.
Return the chicken and peppers to the skillet.
Drizzle the lime juice over the mixture and stir until combined.
Remove the skillet from the heat.