ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-Carrot Fajitas

Yield Makes 4 servings
Eleanor Gossett of Laramie, Wyoming, enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.


  • 1 pound boned, skinned chicken breasts
  • 1 teaspoon olive or salad oil
  • 1 cup sliced onion
  • 1 cup shredded carrots
  • 2 teaspoons minced or pressed garlic
  • 1 teaspoon ground cumin
  • 8 warm flour tortillas (10 in.)
  • Sour cream
  • Shredded jack cheese
  • Salsa
  • Salt and pepper

Nutrition Information

  • calories 524
  • caloriesfromfat 19 %
  • protein 37 g
  • fat 11 g
  • satfat 1.7 g
  • carbohydrate 68 g
  • fiber 5 g
  • sodium 612 mg
  • cholesterol 66 mg

How to Make It

  1. Rinse chicken, pat dry, and cut into 1/2-inch pieces.

  2. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.

  3. Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.

  4. Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.