Chicken Fajitas

Chicken Fajitas

Chicken Fajitas


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This is the best fajita recipe I’ve ever used.  It sounds complicated, but really it isn’t.  The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!  This recipe is Diabetic Friendly!

        Kathleen Smith                                                                 Pittsburgh, Pennsylvania


Chicken Fajitas Recipe

Chicken Fajitas

¼ cup lime juice

1 Tbsp. reduced-sodium soy sauce

2 tsp. canola oil

1 garlic clove, minced

½ tsp. salt

½ tsp. chili pepper

½ tsp. cayenne pepper

¼ tsp. pepper

1 tsp. liquid smoke, optional

2 boneless chicken breast halves (4 oz. each)

Filling:   2 tsp. canola oil

1 medium onion, julienned

½ small sweet red or green pepper, julienned

1 tsp. reduced-sodium soy sauce

½ tsp. lime juice

4 fat-free tortillas (6 inch), warmed

Salsa and sour cream, optional

In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke.  Add chicken; seal bag and turn to coat.  Refrigerate at least 2 hours.

Drain chicken, discarding marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.  Grill chicken, covered, over medium heat or broil 4 inches from heat 4-6 minutes on each side or a thermometer reads 165 F.

In a large nonstick skillet, heat oil over medium-high heat.  Add onion and red pepper; cook and stir 5-7 minutes or until tender.  Stir in soy sauce and lime juice.

Cut chicken into thin slices; add to vegetables.  Serve tortillas and, if desired, salsa and sour cream.

2 serving


(Recipe for Chicken Fajitas was on, 2014)


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