Serving Size
1 personal fajita pan (2 tortillas)
Servings
2
Prep Time
10 minutes + marinating time
Cook Time
10 minutes
Nutrition Information
| Calories | 400 |
| Fat | 12.8 g |
| Saturated fat | 1.8 g |
| Polyunsaturated fat | 1.5 g |
| Monounsaturated fat | 5.8 g |
| Cholesterol | 83 mg |
| Sodium | 573 mg |
| Carbs | 41 g |
| Protein | 32.7 g |
| Fiber | 7.4 g |
Health Benefit
In need of a quick fix? Try these vitamin-picked fajitas
Ingredients
1Tbsp
Juice of 2, divided
2 tsp
2 tsp
2 tsp
1/2 tsp, divided
1, sliced
1, small
2/3 sliced, 1/3 chopped
2 Tbsp
Directions
- In a bowl or ziptop plastic bag, marinate chicken in oil, juice of 1 lime, cumin, paprika, chili powder, and 1/4 tsp salt for 10 minutes.
- Heat fajita pan or skillet over medium heat. Pour chicken and marinade into pan, and add bell peppers, squash, zucchini, and sliced onion. Cook 3 minutes, stirring often. Cover and cook, stirring occasionally, until chicken is cooked through, about 7 minutes.
- Meanwhile, make pico de gallo: In medium bowl, combine chopped onion, tomatoes, remaining lime juice, jalapeño, cilantro, and remaining salt.
- Warm tortillas according to package directions. Serve with fajita vegetables and pico de gallo.
Jackie Gentilesco
