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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Heat up the skillet and make these chicken fajitas—the recipe rivals that of your local Mexican restaurant, and the price is right too. Ingredients:
1/2 cup low-sodium soy sauce |
1/3 cup water |
1/3 cup white vinegar |
1/4 teaspoon garlic powder |
1/4 teaspoon black pepper |
1 1/2 pounds skinless, boneless chicken breasts |
cooking spray |
1 tablespoon canola oil |
1 cup green bell pepper strips (about 1 medium) |
1 cup red bell pepper strips (about 1 medium) |
1 cup vertically sliced red onion |
1 teaspoon seasoned salt |
6 (8-inch) fat-free flour tortillas |
3/4 cup bottled salsa |
3/4 cup fat-free sour cream |
Directions:
1. Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.
2. Prepare grill.
3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.
4. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.
5. Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.
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