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Chicken And Three Pepper Fajitas

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken

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