Prep & Cooking Time: 35 min.
Yield: 8 servings
Serving Size: 1.000 fajita
1/8 tsp black pepper
1 Tbsp canola oil
2 tsp canola oil
1-1/4 pounds boneless, skinless chicken breast
1-1/2 Tbsp lime juice
1 clove garlic, minced
1 large onion
1 each - large sweet green and red pepper
8 corn tortillas
3 Tbsp Worcestershire sauce
Directions:
Cut chicken into thin strips lengthwise. In a shallow dish or plastic bag combine garlic, 1 Tbsp oil, lime juice, Worcestershire sauce, and black pepper. Add chicken strips and marinate in the refrigerator for 15 to 20 minutes. Preheat broiler. Slice onions and green and red peppers into thin strips. In a nonstick pan, add 2 tsp of oil and heat over medium-high heat. Add onion and pepper strips and saute while stirring constantly for about 5 minutes until vegetables are slightly brown. Wrap tortillas in foil and place at the bottom shelf of the oven for 5 to 7 minutes until thoroughly heated. In a brioler pan, place marinated chicken strips and broil about 3 inches (8 cm) from heat for 5 minutes until cooked. Place two to three chicken strips with onions and peppers on a tortilla and garnish with shredded lettuce, diced tomatoes and salsa as desired.
Nutrition Facts
Per 1.000 fajita
Total Calories:
231
Carbohydrates:
28.04 g
Total Fat:
5.37 g
Protein:
18.37 g
Sat Fat:
0.69 g
Fiber:
3.10 g
Cholesterol:
37 mg
Sodium:
185 mg
Diabetic exchange:
Starch: 1.000
Meat: 2.000
Vegetable: 0.500
