Chicken Fajitas
main meals
POINTS(R) Value: 4
Servings: 4
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy
Fajitas are a fun mealâEURO"just set out the ingredients and let
everyone assemble their own. We made a fantastic fresh salsa but your
favorite jarred salsa is fine, too.
Ingredients
1 medium garlic clove(s), peeled and smashed
1/4 tsp crushed red pepper flakes
1 tsp chili powder
2 Tbsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut lengthwise into
8 thick strips
To make the salsa:
2 cup cherry tomato(es), coarsely chopped
1/2 cup scallion(s), chopped, green and white parts
1 small jalapeno pepper(s), cored, seeded and minced (don*t touch seeds
with bare hands)
1/4 tsp crushed red pepper flakes, optional (see note below)
2 Tbsp fresh lime juice
1/8 tsp table salt
1/8 tsp black pepper, freshly ground
To finish the fajitas:
1 sprays cooking spray
1 medium red onion(s), thinly sliced
1/2 medium sweet red pepper(s), thinly sliced
1/2 medium green pepper(s), thinly sliced
1 tsp canola oil
4 medium whole wheat tortilla(s)
Instructions
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.
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.
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.
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.
To serve, place 2 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 POINTS values)
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
<<´¨`·.. ¤
*Angelique*
¤..·´¨`>>
(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
