Chicken fajitas
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fajitas are a fun meal—just set out the ingredients and let everyone assemble their own. We also made a fantastic fresh salsa to try.
Ingredients
Garlic
1 clove(s), large, peeled and smashed
Crushed red pepper flakes
¼ tsp(s)
Chili powder
1 tsp(s)
Fresh lime juice
2 tbsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es)
Uncooked boneless skinless chicken breast
1 pound(s), cut lengthwise into 8 thick strips To make the salsa:
Cherry tomatoes
2 cup(s), coarsely chopped
Uncooked scallions
½ cup(s), chopped, green and white parts
Jalapeño pepper
1 small, cored, seeded and minced (don't touch seeds with bare hands)
Crushed red pepper flakes
¼ tsp(s), optional (see note below)
Fresh lime juice
2 tbsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es), freshly groundTo finish the fajitas:
Cooking spray
1 spray(s)
Red onion
1 medium, thinly sliced
Red bell pepper
½ medium, thinly sliced
Green bell pepper
½ medium, thinly sliced
Canola oil
1 tsp(s)
Whole wheat tortilla
4 medium
Instructions
1
In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
2
Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeño, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavours to blend.
3
Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
4
Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
5
To serve, place 2 chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.
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