Chicken Fajitas (Light & Healthy)
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
6 fajitas
- Serves:
- 2
ingredients
- 8 ounces chicken breasts, boneless, skinless
- 1 medium onion, peeled and thickly sliced top to bottom
- 2 tablespoons lime juice (bottled is fine)
- 1 cup chicken broth
- 1 bell pepper, cut into strips (any color)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 6 (3/4 ounce) corn tortillas, warmed
directions
- Heat a small skillet to medium high. Remove from flame and spray with non-stick. Return to stove and add chicken.
- Cook without moving chicken until browned, turn and brown other side.
- Add broth; cover and reduce heat to low. Simmer 20 minutes.
- Cut up the veggies.
- Remove chicken to plate, tent with foil and set aside. KEEP broth.
- Heat your largest skillet to high heat. Remove from flame and spray with non-stick. Return to stove and add onion and bell pepper.
- Cook over high heat, stirring occasionally until almost tender and edges are slightly charred.
- Add seasonings, stir to coat veggies. Cook 1 minute to toast seasonings.
- Slice chicken crosswise and add to skillet with lime juice and any juices from the plate. Toss to coat chicken with seasonings and combine with veggies.
- Add broth, bring to a boil; reduce heat. Simmer until almost dry.
- Serve in warmed corn tortillas.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.