Ready in 16 minutes. Serves 4. Serving tip: Set out bowls of salsa, sour cream, guacamole, minced scallions, and diced tomatoes to top these flavorful fajitas.
2 tablespoons olive oil, divided
1 pound chicken strips or tenders
2 teaspoons ground cumin
1 teaspoon chili powder
1 small serrano pepper, seeded and minced
3 tablespoons lime juice
1 medium yellow bell pepper, cored, seeded, and cut into strips
1 medium green bell pepper, cored, seeded, and cut into strips
1 small red onion, halved and sliced into 1/4-inch half moons
1 cup coarsely chopped fresh cilantro
4-8 8-inch whole-wheat tortillas
- Heat 1 tablespoon olive oil in a medium skillet. Sprinkle fajita strips with cumin and chili powder; transfer to skillet and sear on both sides. Add serrano pepper and lime juice; cover and cook until chicken is tender and cooked through, stirring frequently, about 5 minutes.
- While chicken is cooking, heat remaining olive oil in a small skillet and sauté bell peppers and onion for 5-7 minutes, until just tender. Stir in cilantro. Season vegetables and chicken with salt and pepper.
- Transfer vegetables and chicken to a warm serving plate. Warm tortillas in microwave for 10 seconds each. Top with chicken, vegetables, and desired garnishes.
PER SERVING: 362 cal, 30% fat cal, 12g fat, 1g sat fat, 66mg chol, 32g protein, 30g carb, 4g fiber, 257mg sodium
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