Serves: 4-6 - Cooking Method: Stovetop - Total Time: 30 minutes
Traditional Chicken Fajitas made low in sodium and heart healthy for a quick and easy dinner that kids will love. Tender, chicken breast strips are marinated in a fresh garlic, lime marinade spiced with green chilies and red pepper flakes.
What's for Dinner:
Baked Corn Tortilla Wedges with Homemade Salsa
Rice and Beans
Fried Ice Cream
Chicken breasts, boneless, skinless, cut into strips - 1 1/2 lbs.
Olive Oil – 1 Tbsp
Onion Slices – 1 cup
Green Bell Pepper Slices – 1 cup
Cilantro, fresh, chopped – 2 Tbsp
Garlic, minced – 3 Tbsp
Lime Juice – 2 Tbsp
Green Chilies, minced – 4 Tbsp (less for less spicy)
Red Pepper Flakes – 1 Tbsp (less for less spicy)
Salsa – 1 cup
Flour Tortillas - 6
Shredded Cheddar/Colby Cheese – 1 cup
In medium bowl, mix: 2 cups diced tomatoes, 1/2 cup onions, 2 Tbsp minced garlic, 2 Tbsp lime juice, 1 Tbsp minced jalapenos. (You can also add black beans and corn if you have them on hand.)
1. In a zip lock bag, place: chicken slices, Olive Oil, Onion Slices, Green Pepper Slices, Cilantro, Garlic, Lime Juice, Green Chilies, Red Pepper Flakes, and Salsa (1 cup). Seal, massage all ingredients to mix and let rest in refrigerator at least one hour to overnight.
2. Empty contents of chicken bag into hot sautee pan and cook over medium heat for 20-25 minutes until chicken is thoroughly cooked.
3. Meanwhile, wrap tortillas in foil and heat in warm oven for 5-10 minutes. Place fajita filling on center of tortillas. Sprinkle with cheese and fold sides over filling and roll the tortillas. Serve with sour cream for dipping.
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