Flavorful Chicken Fajitas

Beef, Mexican, Poultry, Seafood

Prep Time: 20 min Cook Time: prep: 20 min. + marinating cook: 10 min. Servings: 6 servings Source:

Ingredients

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

1 tomato, cut into wedges

6 flour tortillas (8 inches), warmed

Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. When tbe peppers and onions are nearly done, add tomatoes and cook until desired doneness. Remove and keep warm.

Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.

Nutrition

1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.