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Photo of Chicken fajitas by WW

Chicken fajitas

4
Points® value
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Fajitas are a fun meal—just set out the ingredients and let everyone assemble their own. We also made a fantastic fresh salsa to try.

Ingredients

Garlic

1 clove(s), large, peeled and smashed

Crushed red pepper flakes

¼ tsp(s)

Chili powder

1 tsp(s)

Fresh lime juice

2 tbsp(s)

Table salt

⅛ tsp(s)

Black pepper

⅛ pinch(es)

Uncooked boneless skinless chicken breast

1 pound(s), cut lengthwise into 8 thick strips To make the salsa:

Cherry tomatoes

2 cup(s), coarsely chopped

Uncooked scallions

½ cup(s), chopped, green and white parts

Jalapeño pepper

1 small, cored, seeded and minced (don't touch seeds with bare hands)

Crushed red pepper flakes

¼ tsp(s), optional (see note below)

Fresh lime juice

2 tbsp(s)

Table salt

⅛ tsp(s)

Black pepper

⅛ pinch(es), freshly groundTo finish the fajitas:

Cooking spray

1 spray(s)

Red onion

1 medium, thinly sliced

Red bell pepper

½ medium, thinly sliced

Green bell pepper

½ medium, thinly sliced

Canola oil

1 tsp(s)

Whole wheat tortilla

4 medium

Instructions

  1. In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
  2. Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeño, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavours to blend.
  3. Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
  4. Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
  5. To serve, place 2 chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.

Notes

If you’re short on time, substitute 1 cup of store-bought salsa for the fresh salsa (could affect Points values).

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