Chicken Fajitas

5
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 make their own. We made a fantastic fresh salsa but your favorite jarred salsa is fine, too.

Ingredients

garlic clove(s)

1 medium clove(s), peeled and smashed

crushed red pepper flakes

¼ tsp

chili powder

1 tsp

fresh lime juice

1 Tbsp, (2 Tbsp)

table salt

tsp

black pepper

tsp

uncooked boneless skinless chicken breast(s)

1 pound(s), cut lengthwise into thick stripsTo make the salsa:

fresh cherry tomato(es)

2 cup(s), coarsely chopped

uncooked scallion(s)

½ cup(s), chopped, green and white parts

jalapeño pepper(s)

1 small, cored, seeded and minced (don't touch seeds with bare hands)

crushed red pepper flakes

¼ tsp, optional (see note below)

fresh lime juice

2 Tbsp

table salt

tsp

black pepper

tsp, freshly ground

cooking spray

1 spray(s)

uncooked red onion(s)

1 medium, thinly sliced

sweet red pepper(s)

½ medium, thinly sliced

green pepper(s)

½ medium, thinly sliced

canola oil

1 tsp

whole wheat tortilla(s)

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, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors 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 3 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.

Notes

If you’re short on time, substitute 1 cup of store-bought salsa for the fresh salsa (could affect SmartPoitns value).

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