Chicken Fajitas

Posted 2012/12/16 By Ryan

Chicken Fajitas

INGREDIENTS

  • 3/4 lb boneless, skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Vegetable oil cooking spray
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 can (14.5 oz) diced tomatoes with green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole-wheat tortillas (8 inches each)
  • 4 tablespoons salsa, divided
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 teaspoons nonfat plain Greek yogurt
  • 2 radishes, thinly sliced (optional)
  • 1 lime, cut into wedges (optional)

PREPARATION

  1. Heat oven to 400°. In a bowl, toss chicken with garlic, juice, 1 tsp oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tbsp salsa and 2 tbsp cilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tbsp salsa, yogurt and remaining 1 tbsp cilantro. Garnish with radish slices and lime wedges, if desired.

Categories: Entrée, Poultry
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