1 personal fajita pan (2 tortillas)
10 minutes + marinating time
|Saturated fat||1.8 g|
|Polyunsaturated fat||1.5 g|
|Monounsaturated fat||5.8 g|
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Juice of 2, divided
1/2 tsp, divided
2/3 sliced, 1/3 chopped
- 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.