Chicken and Pepper Fajitas
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Add to the skillet with the garlic and cook, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate.
- 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. Serve in the tortillas with the sour cream, salsa, avocado, and lime wedges.
Nutritional Information
- Per Serving
- Calories 348
- Fat 13g
- Sat Fat 3g
- Cholesterol 31mg
- Sodium 679mg
- Protein 18g
- Carbohydrate 39g
- Sugar 4g
- Fiber 4g
- Iron 3mg
- Calcium 108mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Real Simple is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove
of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit choosemyplate.gov.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
