Chicken Fajitas

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast
• 2 Tbsp canola oil
• 3 Tbsp fresh lime juice
• 1 garlic clove, minced
• 2 Tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp onion powder
• 1/8 tsp hot sauce, or to taste
• 1/8 tsp black pepper
• 1 large onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 8 whole wheat tortillas (8-inch diameter), warm
• 1 avocado pitted, peeled and chopped (optional)
• 1/4 cup chopped tomatoes (optional)

Preparation

• With a mallet or rolling pin, flatten chicken breasts to 1/2-inch thickness between 2 sheets of plastic wrap. In a resealable plastic bag, combine the canola oil, lime juice, garlic, cilantro, cumin, onion powder, hot sauce, black pepper and chicken. Seal and shake bag to coat chicken. Marinate in the refrigerator for 30 minutes.
• Lightly coat a grill rack or a large grill pan with nonstick cooking spray and heat to medium-high heat. Remove chicken from the marinade (discard marinade) and grill chicken until cooked through, about 7 minutes per side. Slice into strips.
• Lightly coat a large skillet with nonstick cooking spray and heat over medium heat until hot. Add onion and bell peppers and sauté until vegetables are softened, about 15 minutes.
• Arrange chicken and vegetables in warm tortillas. Add avocado and tomato, if desired. Wrap tortillas and serve warm.

Nutrition Facts

Serving size: 1 fajita

Per Serving: Calories: 310, Fat: 10g, Saturated Fat: 1g, Cholesterol: 49mg, Sodium: 397mg, Carbohydrates: 32g, Fiber: 6g, Protein: 25g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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