Chicken And Three Pepper Fajitas Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| Ground cumin | 1/2 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| 1/4 teaspoon reduced-sodium soy sauce | ||
| 12 ounces skinless, boneless chicken breasts, cut into 1/2"-wide strips | ||
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| 1 medium yellow pepper, cut into 2" X 1/8" strips | ||
| 1 medium sweet red pepper, cut into 2" X 1/8" strips | ||
| 1 medium green pepper, cut into 2" X 1/8" strips | ||
| Onion | 1 Medium, separated into rings | |
| Lime juice | 3 Tablespoon | |
| 8 small whole-wheat tortillas | ||
Directions
In a medium bowl, stir together the garlic, cumin, chili powder and soy sauce.
Stir in the chicken until coated.
Then stir in the cilantro.
Cover and refrigerate for 1 hour.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
Transfer the chicken to a large bowl.
Cover to keep warm.
Add the yellow, red and green peppers to the skillet.
Cook and stir for 4 to 6 minutes or until the peppers are crisp-tender.
Transfer the peppers to the bowl with the chicken.
Add the onions to the skillet and cook and stir about 3 minutes or until the onions are crisp-tender.
Return the chicken and peppers to the skillet.
Drizzle the lime juice over the mixture and stir until combined.
Remove the skillet from the heat.
Stir in the chicken until coated.
Then stir in the cilantro.
Cover and refrigerate for 1 hour.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the chicken and cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
Transfer the chicken to a large bowl.
Cover to keep warm.
Add the yellow, red and green peppers to the skillet.
Cook and stir for 4 to 6 minutes or until the peppers are crisp-tender.
Transfer the peppers to the bowl with the chicken.
Add the onions to the skillet and cook and stir about 3 minutes or until the onions are crisp-tender.
Return the chicken and peppers to the skillet.
Drizzle the lime juice over the mixture and stir until combined.
Remove the skillet from the heat.
Chef
