Baked Chicken Fajitas Recipe

Baked Chicken Fajitas picture

Summary

Health IndexHealthy++Cuisine
CourseMethod
Main Ingredient

Ingredients

 Fresh lime juice1⁄2 Cup (8 tbs)
 Balsamic vinegar1 Tablespoon
 Minced garlic1 Tablespoon
 Ground cumin2 Teaspoon
 Chili powder1 Teaspoon
 Vegetable oil1 Teaspoon
 Skinless boneless chicken breasts1 Pound, cut into thin strips
 Canned low sodium chicken broth1⁄4 Cup (4 tbs) (Undiluted)
 Green pepper1 Medium, seeded and cut into 1/4-inch-wide strips
 Sweet yellow pepper1 Medium, seeded and cut into 1/4-inch-wide strips
 Onion1 Large, cut in half lengthwise and sliced into strips
 Vegetable cooking spray1
 8 1/2 inch fat free flour tortilla8
 Chopped tomato2 Cup (32 tbs)
 Low fat sour cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1652 Calories from Fat 290

% Daily Value*

Total Fat 32 g49.8%

Saturated Fat 13 g65%

Trans Fat 0.1 g

Cholesterol 303.3 mg

Sodium 502.5 mg20.9%

Total Carbohydrates 206 g68.6%

Dietary Fiber 17.3 g69.4%

Sugars 37.7 g

Protein 138 g276.1%

Vitamin A 192.5% Vitamin C 702.2%

Calcium 45% Iron 54.4%

*Based on a 2000 Calorie diet

Directions

Combine first 6 ingredients in a heavy-duty, zip-top plastic bag; add chicken.
Seal bag, and shake until chicken is well coated.
Marinate in refrigerator 1 hour, turning occasionally.
Remove chicken from marinade, reserving marinade.
Place marinade in a small saucepan; add broth, and bring to a boil.
Remove from heat, and set aside.
Place peppers and onion in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Bake, uncovered, at 400° for 10 minutes.
Stir in chicken.
Pour marinade mixture over chicken and vegetables.
Bake 15 to 18 minutes or until chicken is done.
Wrap tortillas in aluminum foil.
Bake at 325° for 15 minutes.
Spoon chicken and vegetables evenly down centers of tortillas, using a slotted spoon; roll up tortillas.
Top each with sour cream.
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