BackChicken fajitas
Give this dish some heat. Add your favorite hot pepper along with the sweet peppers.
This dish can be made meatless by replacing chicken with black beans, or other beans of your choice.
Ingredients (Serves 12)
- 1/4 cup lime juice
- 1 or 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
- 1 large onion, sliced
- Half a green bell pepper, slivered
- Half a red bell pepper, slivered
- 12 low-fat, whole-wheat 8-inch tortillas
- 1/2 cup salsa
- 1/2 cup fat-free sour cream
- 1/2 cup low-fat shredded cheddar cheese
Directions
In a large bowl, combine lime juice, garlic, chili powder and ground cumin. Add the chicken slices. Stir until the chicken is well coated. Marinate for 15 minutes.
In a pan on the grill or over medium-high heat on the stovetop, cook chicken for about 3 minutes, or until it's no longer pink.
Stir in the onions and peppers. Cook 3 to 5 minutes, or until the chicken and veggies are done to your liking.
Chicken is cooked safely when it reaches 165 degrees.
Divide the mixture evenly among the tortillas. Top each with 2 teaspoons of salsa, 2 teaspoons of sour cream and 2 teaspoons of shredded cheese.
Roll up the tortillas and serve.