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Sizzling Chicken Fajitas

Photo: Oxmoor House
Yield 6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)
Heat up the skillet and make these chicken fajitas—the recipe rivals that of your local Mexican restaurant, and the price is right too.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 cup green bell pepper strips (about 1 medium)
  • 1 cup red bell pepper strips (about 1 medium)
  • 1 cup vertically sliced red onion
  • 1 teaspoon seasoned salt
  • 6 (8-inch) fat-free flour tortillas
  • 3/4 cup bottled salsa
  • 3/4 cup fat-free sour cream

Nutrition Information

  • calories 340
  • caloriesfromfat 10 %
  • fat 3.9 g
  • satfat 0.6 g
  • monofat 1.7 g
  • polyfat 1.1 g
  • protein 32.4 g
  • carbohydrate 41.5 g
  • fiber 2.2 g
  • cholesterol 71 mg
  • iron 2.4 mg
  • sodium 997 mg
  • calcium 66 mg

How to Make It

  1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.

    Grilled Chicken Breasts
  2. Prepare grill.

  3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.

  4. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.

  5. Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.