CONTEST-WINNING CHICKEN FAJITAS

Contest-Winning Chicken Fajitas image

I was born and raised on a farm in Iowa but have been a California resident for many years. Southwestern-style recipes like these chicken fajitas soon became family favorites. I like to serve them with salsa and guacamole.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 12 servings.

Number Of Ingredients 12

Previous Next

Ingredients

3/4 cup lime juice
1/2 cup olive oil
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
3 small zucchini, julienned
2 small yellow summer squash, julienned
2 medium green peppers, julienned
2 medium sweet red peppers, julienned
12 flour tortillas (10 inches), warmed

Steps:

In a small bowl, combine the first six ingredients; divide the mixture between two large resealable plastic bags. Add chicken to one and vegetables to the other; seal bags and turn to coat. Refrigerate for 2-4 hours, turning bags occasionally. , Drain and discard marinade from chicken and vegetables. In a large skillet over medium heat, saute chicken for 6-7 minutes or until no longer pink; drain. Remove chicken and keep warm. In the same skillet. Saute vegetables for 3-4 minutes or until crisp-tender; drain. , Spoon chicken and vegetables onto tortillas; fold in sides. Serve immediately.

Nutrition Facts : Calories 299 calories, Fat 10g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 301mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 17g protein. Diabetic Exchanges