1 1/2 pounds boneless, skinless chicken breast, sliced into strips
2 bell peppers, stem and core removed, sliced
1 onion, thinly sliced
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
8 small tortillas
Fresh cilantro, chopped (optional)
Tomatoes, diced (optional)
Cheddar cheese, shredded (optional)
Avocado, sliced (optional)
Low-fat sour cream or Greek yogurt (optional)
Instructions
Make the fajita seasoning- Whisk together chili powder, cumin,
paprika, cayenne pepper, garlic powder, salt, and pepper in a
small bowl. Set aside.
Heat 1 tablespoon olive oil in a cast iron grill pan over medium-
high heat. Add the strips of chicken to the pan, and sprinkle with
3/4 of the fajita seasoning. Mix together and cook for 6 to10
minutes, or until browned.
In a second pan, heat the remaining oil over medium heat.
Add the peppers and onions. Stir in the remaining fajita seasoning.
Cook until the vegetables are soft, about 8 to10 minutes, stirring
occasionally.
While the veggies and meat are cooking, wrap the stack of tortillas
in tin foil and warm in a 250 degree oven.
To assemble the fajitas, fill warmed tortillas with a mix of chicken,
peppers and onions, and top with your favorite garnishes.
Originally Submitted
5/13/2013
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