Chicken Fajitas Recipe

Mexican Chicken Fajitas Recipe


4 tortillas, warmed
1 lb boneless skinless chicken breast, all fat removed
nonfat sour cream
4 ounces fat free sharp cheddar cheese
1/4 cup light soy sauce
1 can black beans
3 plum tomatoes, cut into edges
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium red onion, thinly sliced
green onions
1/4 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons lime juice


Make a marinade from the soy sauce, herbs and 1 tablespoon lime juice. Add the chicken and let marinate for about 4 hours in the refrigerator. Grate the cheddar cheese and set aside. Chop the green onions and set aside. Empty the black beans can into a small pot. Add the remaining lime juice and bring to a boil, stirring occasionally. Reduce the heat to low and let simmer for about 10 minutes. Remove from the heat, mash with a potato masher and keep warm. Remove the chicken from the marinade and cut into strips. Spray a heavy skillet with cooking spray and heat at high temperature. Add the chicken strips and sear, adding 1 tablespoon of the marinade. Add the peppers and onions, heat and stir for about 2 minutes, then add the tomato and cook for 1 more minute. Remove from the heat. Spread the tortilla with the mashed black beans. Add the chicken, vegetables, sour cream and cheddar cheese, and top with the chopped green onions. Serve.

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