Chicken Fajita

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 319kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1 cup Red bell pepper thinly sliced
  • 1 cup Green bell pepper thinly sliced
  • 6 oz Chicken breast boneless skinless sliced thin
  • 1/4 tsp Chili powder
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lime juice
  • 2 Tortilla wraps store bought or make your own (see recipe in menu)
  • 2 tsp Sour cream
  • 1 tsp Fresh cilantro chopped for garnish
US Customary - Metric

Instructions

  • Heat half of the oil in a skillet or non-stick pan over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender.
  • Add in the chicken, chili powder, cumin, lime juice, and season with salt and pepper. Saute until the chicken is nicely browned and fully cooked to an internal temperature of 160 degrees using a thermometer.
  • Heat the tortilla shells on both sides in a nonstick pan on medium heat to warm them up.
  • Portion the chicken, onions, and peppers, on the warmed tortilla. Roll up and garnish with cilantro. Serve with sour cream.

Nutrition

Calories: 319kcal | Carbohydrates: 23g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 346mg | Potassium: 680mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1424IU | Vitamin C: 82mg | Calcium: 57mg | Iron: 2mg

Chicken Fajita

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 319 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 1/2 cup Onion sliced
  • 1 cup Red bell pepper thinly sliced
  • 1 cup Green bell pepper thinly sliced
  • 6 oz Chicken breast boneless skinless sliced thin
  • 1/4 tsp Chili powder
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lime juice
  • 2 Tortilla wraps store bought or make your own (see recipe in menu)
  • 2 tsp Sour cream
  • 1 tsp Fresh cilantro chopped for garnish

Instructions
 

  • Heat half of the oil in a skillet or non-stick pan over medium heat. Add the onions and peppers, and season with salt and pepper. Sauté until onions are translucent and peppers are tender.
  • Add in the chicken, chili powder, cumin, lime juice, and season with salt and pepper. Saute until the chicken is nicely browned and fully cooked to an internal temperature of 160 degrees using a thermometer.
  • Heat the tortilla shells on both sides in a nonstick pan on medium heat to warm them up.
  • Portion the chicken, onions, and peppers, on the warmed tortilla. Roll up and garnish with cilantro. Serve with sour cream.

Nutrition

Calories: 319kcalCarbohydrates: 23gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 73mgSodium: 346mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 1424IUVitamin C: 82mgCalcium: 57mgIron: 2mg
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