Chicken Fajitas

Photo: John Autry; Styling: Cindy Barr

These chicken fajitas get their flavor from a homemade marinade featuring dark Mexican beer, soy sauce, lime juice, oil, Worcestershire sauce, and garlic.  They can be prepared on the stovetop with a grill pan as directed, or outside over a charcoal or gas grill. 

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 9.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 31.6g
  • Carbohydrate: 39.8g
  • Fiber: 4.3g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 668mg
  • Calcium: 67mg

Ingredients

  • 3/4 cup dark Mexican beer
  • 2 tablespoons lower-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, crushed
  • 1 pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
  • 1 cup sliced onion
  • 1 orange bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (6-inch) flour tortillas
  • 1 jalapeño pepper, thinly sliced
  • Salsa (optional)
  • Reduced-fat sour cream (optional)
  • Fresh cilantro leaves (optional)

Preparation

  1. 1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
  2. 2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
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