Pampered Chef Recipes
Easy Chicken Fajitas
Yield: 4 servings
Ingredients
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 large onion
- 1 plum tomato
- 1 pound boneless, skinless chicken breast halves
- 1 (1 to 1.25 ounce) package fajita seasoning mix
- 2 garlic cloves, pressed
- 1 small lime, cut in half
- 8 (7 to 8 inch) flour tortillas, warmed
- Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream
Instructions
- Cut bell peppers into 1/2 inch strips. Cut onion and tomato into 1/4 inch wedges. Set vegetables aside.
- Cut chicken into 1/4 inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
- Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook for 3 minutes without stirring.
- Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
- Spray pan again with vegetable oil. Add chicken; cook for 2 to 3 minutes without stirring.
- Add garlic. Stir and cook for 3-4 minutes or until chicken is no longer pink.
- Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook for 1 minute or until heated through; stir.
- To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.
Nutrition
per serving: (2 fajitas): Cal: 380, TFat 8g, Sat; Fat .5g, Chol: 65mg, Carbohydrate 44g, Protein 33g, Sodium 860mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef