Chicken Fajitas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
4 tablespoons canola oil, divided 2 tablespoons lemon juice 1-1/2 teaspoons seasoned salt 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 1-1/2 pounds boneless skinless chicken breast, cut into thin strips 1/2 medium sweet red pepper, julienned 1/2 medium green pepper, julienned 4 green onions, thinly sliced 1/2 cup chopped onion 6 flour tortillas (8 inches), warmed Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Nutritional Facts
1 each: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.
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Directions: |
Directions:In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Test Kitchen Tips To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through. Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Test Kitchen Tips To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through. Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
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