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Chicken Pepper Fajitas
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2/3 cup lime juice
1 tablespoon salt-free seasoning blend
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 large onion, halved and thinly sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
6 flour tortillas (8 inches), warmed
In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour
remaining marinade into a large resealable plastic bag; add chicken. Seal bag and
turn to coat; refrigerate for 30 minutes, turning occasionally. Drain and
discard marinade. In a large skillet coated with cooking spray, saute onion and
peppers until crisp-tender; remove and set aside. Add chicken and reserved
marinade to skillet; cook for 3-5 minutes or until no longer pink. Return
vegetables to pan; heat through. Serve on tortillas.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |