Chicken & Vegetable Fajitas

Chicken & Vegetable Fajitas

Yields8 Servings
DifficultyBeginnerPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
 8 whole wheat tortillas
 1 onion, julienned
 2 red peppers, julienned
 1 pt grape or cherry tomatoes, quartered
 1 ½ lbs boneless, skinless chicken breasts, sliced thinly
 1 tbsp canola oil
 ¼ cup water
For the spice rub:
 1 tbsp canola oil
 ½ lime, zested
 1 lime, juiced
 1 garlic clove, grated
 1 tsp ground coriander
 ½ tsp ground cumin
 ½ tsp chili powder
 ½ tsp salt
 ½ tsp ground black pepper
Toppings:
 ½ cup plain greek yogurt
 ½ cup shredded reduced-fat cheese
 ½ cup salsa or picante sauce
Method
1

Combine all of the spice rub ingredients in a gallon ziplock bag.

2

Add sliced chicken to the bag and massage to coat chicken pieces evenly.

3

Heat 1 tablespoon canola oil in a large skillet over high heat.

4

When oil is heated, add chicken and spread in a single layer and let sit for 3-4 minutes to sear until dark brown on the edges. Flip, then repeat until there is no pink left (internal temperature of 165 degrees). Remove to a clean bowl and set aside.

5

Add ¼ cup of water to the empty pan and deglaze, scraping brown bits from edges. (You can add 2 more tablespoons, if you need it.)

6

Add veggies to pan and spread into a single layer. Allow to sear until edges turn brown. Flip veggies and brown on the other side until tender.

7

Serve: Place one tortilla on each plate. Divide chicken and veggies evenly among 8 tortillas. Top with 1 tablespoon yogurt, 1 tablespoon salsa and 1 tablespoon shredded cheese.

8

Enjoy!

Nutrition Facts

Serving Size 1 fajita

Servings 8


Amount Per Serving
Calories 331
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 1.9g3%
Trans Fat .1g
Cholesterol 59.8mg20%
Sodium 743.1mg31%
Potassium 500mg15%
Total Carbohydrate 35.8g12%
Dietary Fiber 5g20%
Sugars 7.7g
Protein 26.9g54%

Calcium 10%
Iron 6%
Vitamin D 1%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 8 whole wheat tortillas
 1 onion, julienned
 2 red peppers, julienned
 1 pt grape or cherry tomatoes, quartered
 1 ½ lbs boneless, skinless chicken breasts, sliced thinly
 1 tbsp canola oil
 ¼ cup water
For the spice rub:
 1 tbsp canola oil
 ½ lime, zested
 1 lime, juiced
 1 garlic clove, grated
 1 tsp ground coriander
 ½ tsp ground cumin
 ½ tsp chili powder
 ½ tsp salt
 ½ tsp ground black pepper
Toppings:
 ½ cup plain greek yogurt
 ½ cup shredded reduced-fat cheese
 ½ cup salsa or picante sauce

Directions

1

Combine all of the spice rub ingredients in a gallon ziplock bag.

2

Add sliced chicken to the bag and massage to coat chicken pieces evenly.

3

Heat 1 tablespoon canola oil in a large skillet over high heat.

4

When oil is heated, add chicken and spread in a single layer and let sit for 3-4 minutes to sear until dark brown on the edges. Flip, then repeat until there is no pink left (internal temperature of 165 degrees). Remove to a clean bowl and set aside.

5

Add ¼ cup of water to the empty pan and deglaze, scraping brown bits from edges. (You can add 2 more tablespoons, if you need it.)

6

Add veggies to pan and spread into a single layer. Allow to sear until edges turn brown. Flip veggies and brown on the other side until tender.

7

Serve: Place one tortilla on each plate. Divide chicken and veggies evenly among 8 tortillas. Top with 1 tablespoon yogurt, 1 tablespoon salsa and 1 tablespoon shredded cheese.

8

Enjoy!

Chicken & Vegetable Fajitas

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