A skillet of chicken fajita mix ready for warm tortillas.
Today I thought I’d share one of my very favorite recipes for Chicken Fajitas. I believe the recipe originally came from an American Heart Asssociation cookbook I checked out from the library, but I honestly can’t remember.
This chicken fajita recipe is one of our family’s favorites. It’s easy to make, easy to prep in advance, and tastes great.
Chicken Fajitas
(makes 8 fajitas)
Ingredients:
- 1 pound boneless, skinless chicken breast
- 1 large onion
- 1 large bell pepper
- 1 tsp vegetable oil
- 8 low-fat tortillas (I prefer 6-inch high-fiber, whole wheat tortillas)
- vegetable oil spray
Marinade:
- 3 Tbsp Worstershire sauce
- 1-1/2 Tbsp lemon or lime juice
- 1 Tbsp water
- 1 tsp vegetable oil
- 1/8 tsp black pepper
Directions:
- Cut the chicken lengthwise into 3/8″ strips.
- In a large bowl, combine all of the marinade ingredients.
- Add chicken to the marinade and stir to coat evenly. Marinate (covered) in the fridge for at least 10-20 minutes, stirring at least once.
- Slice vegetables into 1/8 inch strips. Place in a small bowl and stir 1 tsp of oil into vegetables.
- Spray skillet with spray. Add chicken and saute until no longer pink (about 4 minutes).
- Add vegetables and cook for another 5 minutes, stirring constantly.
- Serve on warm tortillas.
This meal can also be served over rice if you don’t happen to have tortillas on hand. I love that the flavor of the vegetables pops against the punch of the chicken.
Enjoy!
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