Print Recipe

Easy Chicken Fajitas


Source: The Pampered Chef



  1. Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside.
  2. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
  3. 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.
  4. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
  5. Spray pan again with vegetable oil. Add chicken; cook for 2-3 minutes without stirring.
  6. Add garlic. Stir and cook for 3-4 minutes or until chicken is no longer pink.
  7. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook for 1 minute or until heated through; stir.
  8. To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.

Yield: 4 servings

per serving: (2 fajitas): Cal: 380, TFat 8 g, Sat; Fat .5 g, Chol: 65 mg, Carbohydrate 44 g, Protein 33 g, Sodium 860 mg, Fiber 2 g

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