Chicken and Bell Pepper Fajitas
serves 4
Here is what you need:
2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pinch red pepper flakes
3/4 A pound skinless boneless chicken breasts, cut on diagonal into thin strips
4 teaspoons canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 onion, thinly sliced
4 (6-inch) fat-free flour tortillas, warmed
1/2 cup salsa
1/4 cup fat-free sour cream
1. To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken.
Refrigerate, turning bag occasionally, at least 2 hours or up to overnight. Remove chicken from marinade; discard marinade.
2. Heat 2 teaspoons of oil in large non-stick skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm.
3. Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes.
4. Place tortillas on work surface; top each with one-fourth of chicken and vegetables.
Roll up tortillas to enclose filling. Serve with salsa and sour cream.
PER SERVING (1 FAJITA, 2 TABLESPOONS SALSA, AND 1 TABLESPOON SOUR CREAM): 6 PointsPlus value
- 2 tablespoons lime juice
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Pinch red pepper flakes
- 3/4 A pound skinless boneless chicken breasts, cut on diagonal into thin strips
- 4 teaspoons canola oil
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 onion, thinly sliced
- 4 (6-inch) fat-free flour tortillas, warmed
- 1/2 cup salsa
- 1/4 cup fat-free sour cream
- To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken.
- Refrigerate, turning bag occasionally, at least 2 hours or up to overnight. Remove chicken from marinade; discard marinade.
- Heat 2 teaspoons of oil in large nonstick skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm.
- Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes.
- Place tortillas on work surface; top each with one-fourth of chicken and vegetables.
- Roll up tortillas to enclose filling. Serve with salsa and sour cream.