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Photo of Chicken Fajitas by WW

Chicken Fajitas

4
Points®
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 make their own. For a fresh side dish, add a colorful slaw dressed with a cilantro vinaigrette to the spread. This recipe gets its spicy kick from crushed red pepper and fresh jalapeños. You can adjust the amount of them based on your personal heat level preference. We made a fantastic fresh salsa with cherry tomatoes so its flavor will be consistent anytime of year but your favorite jarred salsa is fine, too. If you’re short on time, substitute 1 cup of store-bought salsa for the fresh salsa.

Ingredients

Garlic

1 clove(s), peeled and smashed

Crushed red pepper flakes

¼ tsp

Chili powder

1 tsp

Fresh lime juice

1 Tbsp, (2 Tbsp)

Table salt

⅛ tsp

Black pepper

⅛ tsp

Uncooked skinless boneless chicken breast

1 pound(s), cut lengthwise into thick stripsTo make the salsa:

Cherry tomatoes

2 cup(s), coarsely chopped

Scallions

½ cup(s), chopped, 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, optional (see note below)

Fresh lime juice

2 Tbsp

Table salt

⅛ tsp

Black pepper

⅛ tsp, freshly ground

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

Whole-wheat tortilla

4 tortilla(s), 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, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors 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 3 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.

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