Low Fat Chicken Fajitas Recipes

CHICKEN FAJITAS

Steps:

• Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
• Season vegetables with salt and pepper and toss with olive oil.
• To grill the onions and peppers outside on the grill, use a cast iron skillet and grill covered over medium heat until tender, about 15 minutes. Or, to cook them indoors, you can use a large skillet on the stove over medium heat for 16 to 18 minutes, covered until the onions and peppers are soft.
• Heat an outdoor grill or indoor grill pan over medium heat; grill chicken until cooked through, about 8 minutes on each side.
• Transfer to a cutting board when done and cut into strips. Once cooked, combine with the peppers and onions.
• Serve immediately with warmed tortillas, cheese and toppings.

MARK'S LOW FAT CHICKEN FAJITAS

Steps:

• Spray a large nonstick skillet with cooking spray and heat over high heat.
• Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
• Remove vegetables from skillet and keep warm.
• Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
• Continue cooking until chicken is no longer pink (about 10 minutes).
• Add 1/4 Cup of water and simmer for 5 minutes.
• Return vegetables to skillet and heat through.
• Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
• Warm tortillas to make them more pliable.

LOW-FAT CHICKEN FAJITAS

Steps:

• In a small bowl, stir together the peppers, sour cream, picante sauce, chili powder and paprika, set aside.
• Preheat the oven to 375 degrees.
• In a 12-inch nonstick skillet over medium-high heat, warm the oil.
• Add the red peppers and onions.
• Cook, stirring frequently, for 3 minutes, or until slightly soft.
• Add the mushrooms.
• Cook, stirring often, for 4 minutes, or until the mushrooms release their juices.
• Raise the heat to high.
• Stir in the chicken, picante sauce, chili peppers and chili powder.
• Cook, stirring frequently, for 4 to 5 minutes, or until the liquid has almost completely evaporated from the skillet; be careful not to scorch the ingredients.
• Stir in the tomatoes, scallions, salt (if using) and black pepper.
• Cook for 1 minute; remove from the heat and stir in the sour cream.
• Fajitas: Divide the filling evenly among the tortillas and roll them up to enclose the filling.
• Coat a 3-quart baking dish with nonstick spray.
• Arrange the fajitas, seam-side down, in the dish.
• Cover with foil and bake for 10 minutes.
• Spoon the sauce over the fajitas.
• Sprinkle with the cheese.
• Cover the casserole with foil and bake for 10 minutes longer.
• Serve garnished with the tomatoes, cilantro and scallions, peppers or lettuce.

BUSY MOM'S CHICKEN FAJITAS

Steps:

• In a 3-qt. slow cooker, combine first 11 ingredients. Cook, covered, on low until chicken is tender, 5-6 hours. Remove chicken; cool slightly. Shred and return to slow cooker; heat through. , Spoon about 3/4 cup chicken mixture down the center of each tortilla. If desired, top with lettuce and tomatoes.