Saturday, March 13, 2010

Chicken Pepper Fajitas

This is one of those recipes I used to make all the time, and then forgot about.  And I love it!!  Why did I let it sit for so long?  It's a great low-fat dish that tastes good too.  And I love that!

2/3 c lime juice
1 T seasoning blend
1 T ground cumin
1 t chili powder
1 t pepper
1/2 t garlic powder
1 lb boneless chicken breasts, cut into 1/4" strips
1 large onion, sliced
1 green bell pepper, julienned
1 sweet red pepper, julienned
flour tortillas, warmed

In a bowl combine the seasonings; set aside 2 tablespoons.  Pour remaining marinade into a Ziploc bag; add chicken and seal.  Turn to coat and refrigerate for at least 30 minutes; turning occassionally. 

In a large skillet coated with Pam, saute onion and peppers until crisp-tender; remove and set aside.  Drain and discard marinade from the chicken.  Cook the chicken in the reserved marinade in the skillet for about 5 minutes or until done.  Return vegetables to pan; heat through.  Serve on tortillas.  Yummy!

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