Chicken Fajitas

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 medium chicken breast (boneless and skinless)

3 medium bell peppers (tricolors)

1 medium onion

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon salt (or to taste)

1/8 teaspoon pepper (or to taste)

2 tablespoons oil

1 tablespoon lime juice

tortillas

avocado

shredded cheese

sour cream

salsa

lime wedge

Directions

Prepare fajita marinade by adding all the ingredients into a small mixing bowl and whisking together.

Cut your chicken breast into 1/2-1-inch-wide strips. Place chicken strips into a large mixing bowl and pour in 3/4 of the prepared marinade. Toss chicken in marinade to coat. Place in the fridge to marinate for 20-30 minutes or overnight.

Prepare your fajita veggies by slicing them into thin strips and set them aside. Pour the remaining 1/4 of the prepared marinade on your veggies and toss to coat.

Heat a large skillet with non-stick cooking spray or oil over medium heat. Add prepared sliced veggies and sauté until softened yet still crispy. Set aside cooked veggies on a plate for later.

Place marinated chicken into the skillet and cook for about 2-3 minutes per side or until chicken strips are cooked through.

Add veggies back into the skillet with cooked chicken. Season with salt and pepper to taste. Serve in tortillas with optional serving ingredients.

Nutrition

• Serving Size: 4 oz
• Calories: 152 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 182 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 19 g