Chicken And Three Pepper Fajitas Recipe


Main Ingredient


 Garlic1 Clove (5 gm), minced
 Ground cumin1⁄2 Teaspoon
 Chili powder1⁄2 Teaspoon
 Reduced-sodium soy sauce1⁄4 Teaspoon
 Skinless boneless chicken breasts12 Ounce, cut into 1/2 inch wide strips
 Chopped loosely packed fresh cilantro1⁄2 Cup (8 tbs)
 Yellow pepper1 Medium, cut into 2 inch x 1/8 inch strips
 Sweet red pepper1 Medium, cut into 2 inch x 1/8 inch strips
 Green pepper1 Medium, cut into 2 inch x 1/8 inch strips
 Onion1 Medium, thinly sliced and separated into rings
 Lime juice3 Tablespoon
 Whole wheat tortillas8 Small

Nutrition Facts

Serving size: Complete recipe

Calories 1217 Calories from Fat 198

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 8.6 g43%

Trans Fat 0.1 g

Cholesterol 197.3 mg

Sodium 1888.3 mg78.7%

Total Carbohydrates 151 g50.3%

Dietary Fiber 20.9 g83.5%

Sugars 28.3 g

Protein 100 g200.2%

Vitamin A 124.1% Vitamin C 961.9%

Calcium 45.1% Iron 59.1%

*Based on a 2000 Calorie diet


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.