Sizzling Chicken Fajitas

Sizzling Chicken Fajitas Recipe
Photo: Oxmoor House
Heat up the skillet and make these chicken fajitas—the recipe rivals that of your local Mexican restaurant, and the price is right too.

Yield:

6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

Recipe from

Nutritional 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

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

Preparation

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.

Prepare grill.

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.

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.

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.

Note:

Ann Bahm, Sammamish, WA,

September 2005
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