Chicken Fajitas (Family Meals)

Total Time
1 hr 46 min
25 min
11 min
Top the fajitas with light sour cream, guacamole, and fresh cilantro leaves.



2 item(s), limes juiced


1 large clove(s), crushed with side of large knife

Chili powder

1 tsp

Red pepper flakes

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut lengthwise into wide strips

Cherry tomatoes

2 cup(s), coarsely chopped


½ cup(s), chopped, chopped

Jalapeño pepper

1 small, seeded and minced

Canola oil

2 tsp

Red onion

1 medium, thinly sliced

Bell pepper

1 item(s), small, small size, red variety, cut into thin strips

Bell pepper

1 item(s), small, small size, green variety, cut into thin strips

Whole-wheat tortilla

4 tortilla(s), large, warmed


  1. Mix together 2 tablespoons of lime juice, the garlic, chili powder, pepper flakes, 1⁄8 teaspoon of salt, and 1⁄8 teaspoon of black pepper in medium bowl; add chicken and stir until coated evenly. Cover and refrigerate at least 1 hour or up to 4 hours.
  2. Meanwhile, to make salsa, combine tomatoes, scallions, jalapeño, remaining lime juice, and remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon black pepper in another medium bowl. Set aside to allow flavors to blend.
  3. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until softened, about 5 minutes. Transfer vegetables to medium bowl and keep warm.
  4. Add remaining 1 teaspoon oil to skillet and 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, turning occasionally, until chicken is browned and cooked through, about 6 minutes.
  5. To serve, put one-fourth of chicken on each tortilla; top each with about ½ cup of vegetables and 1/4 cup of salsa. Serve remaining salsa on side.
  6. Serving size: 1 fajita plus 1/4 cup salsa