“Monday Recipe: Chicken Fajitas”

 

This recipe is one of the staples in our home.  It is great for every season and can be prepared indoors or outdoors ( even on a campfire – soon please 🙂 and it even tastes better as lunch the next day!

Chicken Fajitas

Servings size: 10 Fajitas

Source: Suppertime Survival

These are fun for everyone. Try using different colors of peppers when they are readily available. 2 ½ cups of cooked chicken can be substituted for the raw chicken in step one of the recipe. In step two, heat oil over medium high heat and stir fry onion and peppers for 4 to 5 minutes. Add the cooked chicken mixture and stir fry for 2 to 3 minutes until chicken is heated through.

 

Ingredients:

2 Tablespoons Lime or Lemon Juice

1 Tablespoon Worcestershire Sauce

½ Teaspoon each dried oregano, ground cumin and ground coriander

¼ Teaspoon each garlic powder and pepper

1 pound boneless, skinless chicken breasts, cut into strips 3 X ½ inch

2 Teaspoons vegetable oil

1 each medium onion, sweet green pepper, and sweet red pepper, sliced

1 340g package small flour tortillas (10 per package)

1 cup low fat plain yogurt

1 cup prepared salsa

 

Directions:

1. In bowl, combine lime juice, Worcestershire sauce, oregano, cumin, coriander, garlic powder, and pepper. Add Chicken, stirring to coat. Marinate for 10 minutes or up to one hour in refrigerator.
2. In large nonstick skillet heat oil over medium high heat: add chicken mixture and stir fry for 2 to 3 minutes. Add onion and peppers, stir fry for 3 to 4 minutes until chicken is no longer pink inside.
3. Warm tortillas in microwave on low for 1 to 2 minutes
4. Divide chicken mixture evenly among tortillas: top with yogurt and salsa. Fold up bottom and then fold in sides.

 

Nutritional Information per serving: 2 Fajitas: Calories: 406, Fat: 9 g, Sodium: 662 mg, Carbohydrates: 51 g, Fiber: 5 g, Protein: 30 g.

Lorrie

Lorrie Mickelson M.A., B.A/BPHE, Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE