Chicken And Veggies Recipe
This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables.
Total Time: 53 min.
Prep Time: 15 min.
Cooking Time: 7 min.
Yield: 4 servings, 2 fajitas each
1 tsp. chili powder
1 dash sea salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
2 tsp. olive oil, divided use
4 (4-oz) raw chicken breasts, boneless, skinless, cut into 1/2-inch strips
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 medium yellow bell pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 yellow (or orange) carrot, sliced thin
1 Tbsp. fresh lime juice
8 (6-inch) whole wheat (or corn) tortillas, warm
1/2 cup fresh tomato salsa (pico de gallo)
Lime wedges (for garnish; optional)
Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
Add chicken; mix gently to coat. Refrigerate for 30 minutes.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat. Empty contents of bag into skillet; cook, stirring frequently, for 2 to 3 minutes.
Add bell peppers, onion, and carrot; cook, stirring frequently, for 3 to 4 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.
Add lime juice; mix well.
Top each tortilla evenly with chicken mixture and salsa; garnish with lime wedges if desired.