Best Asparagus Chicken Fajitas Recipes

ASPARAGUS CHICKEN FAJITAS

Asparagus Chicken Fajitas image

"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat-free Italian salad dressing
1 tablespoon canola oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 flour tortillas (6 inches), warmed

Steps:

Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times., Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Nutrition Facts : Calories 350 calories, Fat 6g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 715mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges

ASPARAGUS CHICKEN FAJITAS

Asparagus Chicken Fajitas image

Adapted from an "allrecipes.com" recipe originally posted by Marlene Mohr. My version is lower cal and lower fat, without sacrificing the great flavor. This is really light and healthy tasting, AND also very satisfying! Cooking time reflects 4 hour marinade.

Provided by yogiclarebear

Categories Chicken

Time 4h25m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb chicken breast, cut into strips
1/4 cup fat-free Italian salad dressing
6 ounces fresh asparagus, trimmed and cut into 1 pieces
1/2 medium red bell pepper, cut into strips
1/2 medium yellow bell pepper, cut into strips
1/2 medium onion, sliced
1 teaspoon fresh minced garlic
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1 pinch black pepper
2 large whole wheat tortillas

Steps:

Put chicken breast into a bowl and mix with Italian dressing. Cover and let marinate in the refrigerator for at least 4 hours, turning a few times if possible.
Spray a non-stick skillet lightly with cooking spray. Add chicken and marinade, and garlic and sauté for about 3 minutes.
Add the vegetables and stir for 8-10 minutes, until chicken is cooked through and vegetables are tender to your liking.
Stir in the lemon juice, garlic salt, and season lightly with pepper.
Divide evenly between 2 large tortillas.

Nutrition Facts : Calories 262.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 73.2, Sodium 401.9, Carbohydrate 14.9, Fiber 3.4, Sugar 7, Protein 26.9

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