Chicken Fajitas

By Roni84

PointsPlus™ Value: 7

Fajitas are a fun meal — just set out the ingredients and let everyone make their own. We made a fantastic fresh salsa but your favorite jarred salsa is fine, too.

Ingredients

• To make the salsa:
• 1 clove(s) (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(s) uncooked boneless, skinless chicken breast, cut lengthwise into thick strips
• 2 cup(s) cherry tomato(es), coarsely chopped
• 1/2 cup(s) 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 spray(s) 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)

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

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 3 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.