body{font-family:arial} h1,h2,h3,h4,h5,h6,h7,h8{font-family: arial} :link{color:(#7f7f56);}/*for unvisited links*/ :visited{color:(#ffffac);}/*for visited links*/ -->

Tuesday, December 24, 2013


Chicken Fajitas

                                                                    1 lb.  boneless, skinless chicken breast
3 T. Worcestershire sauce
1 ½ T. fresh lemon or lime juice
1 T. water
1 tsp. vegetable oil
1 clove garlic, finely minced
1/8 tsp. pepper
1 large onion
1 large green pepper
1 tsp. vegetable oil
8 6-inch corn or low-fat flour tortillas
Vegetable oil spray

Preheat oven to 350.  Wrap tortillas in aluminum foil and set aside.

Rinse chicken breasts an pat dry with paper towels.  Cut breasts lengthwise into 3/8 in. strips and set aside.

In a large bowl, combine Worcestershire sauce, lemon or lime juice, water, oil, garlic and pepper.  Add chicken to marinade and stir to coat evenly.  Cover and marinate in refrigerator for 10-20 minutes, stirring at least once. 

Meanwhile, slice onion and bell pepper into 1/8 in. strips.  Place vegetables in a small bowl.  Stir 1 tsp. oil into vegetable mixture and set aside.

Heat tortillas in oven for 8-10 minutes. Meanwhile, spray a nonstick skillet with vegetable oil spray.  Add chicken and saute’ over medium-high heat until no longer pink, about 4 minutes, stirring occasionally.  Add onion and pepper slices.  Saute’ over medium-high heat, stirring constantly, for about 5 minutes, or until onion is slightly brown.  Set aside. 

To serve, place equal amounts of cooked chicken strips on each tortilla and top with onions and peppers.

Nutrition Information:  per fajita
Calories 266, total fat 5 g, Saturated fat 1 g, Cholesterol 62  mg, Sodium 231  mg, Carbohydrate 27 g, Protein 28 g

No comments:

Post a Comment