Chicken
Fajitas
1 lb.
boneless, skinless chicken breast
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
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