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Chicken Fajitas

Author/Submitted by: Jenny Craig
Servings: 4
Categories: Chicken / Low-Fat/Low-Cal / Main Dish / Mexican

12  ounces  chicken breasts without skin, boneless
2  tablespoons  olive oil
1/4  cup  lime juice, or lemon juice
1  teaspoon  vinegar
1/2  teaspoon  ground cumin
1/2  teaspoon  oregano, crushed
1/2  teaspoon  garlic powder
1/4  teaspoon  pepper
1/4  teaspoon  cayenne
1    onion, cut in thin strips
1    red bell pepper, sliced into strips
1    green bell pepper, sliced into strips
4    corn tortillas
    fresh cilantro, optional

Using a wooden mallet, pound chicken between two layers of plastic wrap or wax paper to even thickness. Slice into thin strips. Place in a nonaluminum bowl or baking dish. In a sm. bowl mix together olive oil, lime juice, vinegar, and spices. Pour marinade over chicken turning to coat. Cover and refrigerate for 30 mins. to marinate. Cook chicken over high heat in a pan or skillet coated with nonstick vegetable spray, until lightly browned. Add veggies and cook 4-6 mins., stirring frequently, until veggies are crisp-tender. Serve with warm tortillas. Garnish with cilantro, if desired.

1 grain 3 meat 1/2 vegetable

1 grain 3 meat 1/2 vegetable

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