Chicken and Pepper Fajitas

Chicken and Pepper Fajitas
Marcus Nilsson
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
olive oil
8
ounces
chicken cutlets, cut into 2-inch strips
1
teaspoon
ground cumin
kosher salt and black pepper
2
cloves garlic, chopped
1
medium onion, sliced
2
bell peppers, sliced
8
6-inch flour tortillas, warmed
sour cream, salsa, sliced avocado, and lime wedges, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, along with the garlic, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate. Reserve the skillet.
  3. Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine.
  4. Serve the chicken, onion, and bell peppers in the tortillas with the sour cream, salsa, avocado, and lime wedges.
Dawn Perry
August 2012

Nutritional Information

  • Per Serving
  • Calories 348
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 31 mg
  • Sodium 679 mg
  • Protein 18 g
  • Carbohydrate 39 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 108 mg
What does this mean? See Nutrition 101.