"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Fajita Skillet Recipe

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This recipe for Chicken Fajita Skillet, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Sunday, February 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pint cherry tomatoes, quartered
1/2 medium avocado, peeled and cut into 1/4 inch cubes
2 T chopped fresh cilantro
1 T fresh lime juice
2 tsp. olive oil
1 lb. skinless boneless chicken breasts, cut into 1-1/2 x 1/4 inch strips
1 onion, sliced
1 red bell pepper, seeded and cut into 1/4 inch thick strips
1 green bell pepper, seeded and cut into 1/4 inch strips
1 tsp. Mexican seasoning
2 T reduced sodium soy sauce

Directions:
Directions:
Combine the tomatoes, avocado, cilantro, and lime juice in a medium bowl. Heat 1 tsp. of the oil in a large nonstick skillet over medium high heat. Add half the chicken and cook, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer the chicken to a plate. Repeat with the remaining chicken. Heat the remaining 1 tsp. oil in the same skillet over medium heat. Add the onion and bell peppers; cook, stirring occasionally, until the vegetables are very soft, about 5 minutes. Add the chicken and Mexican seasoning; cook, stirring frequently, about 1 minute. Stir in the soy sauce and cook until liquid almost evaporates, about 30 seconds. Serve with salsa.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
227 calories
If you don't have Mexican seasoning handy, substitute an equal amount of taco seasoning.

 

 

 

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