|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 124g||45%|
|Dietary Fiber 10g||35%|
|Total Sugars 7g|
|Vitamin C 114mg||568%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These chicken fajitas are a snap to prepare and cook, and they make a delicious lunch or dinner dish.
Serve the fajitas with your favorite toppings. We like chopped tomatoes, red onion, and sour cream. Guacamole, sliced green onions, salsa, and chopped onions are all excellent choices as well. Add hot cooked rice and refried beans to these fajitas for a complete meal.
2 tablespoons canola oil
3 boneless, skinless chicken breasts
1 medium onion, cut into thin wedges
2 cloves garlic, minced
4 mild chile peppers, seeded and thinly sliced
1 medium red bell pepper, cut in strips
1 medium green bell pepper, cut in strips
1 medium zucchini, cut into strips
8 medium flour tortillas, warmed
1/2 cup sour cream
6 to 8 medium green onions, thinly sliced
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring, and turning the pieces constantly, for 5 minutes, or until cooked. Drain and serve.
Add the onion, garlic and chile peppers to the oil in the pan, and sauté over high heat for 2 minutes.
Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a dark brown, charred look around the edges.
Return the chicken to the pan, and heat until sizzling hot.
Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes.