Here's another yummy, easy recipe from SkinnyTaste. We love chicken fajitas, and this recipe is certainly no exception and will be on our semi-regular dinner rotation (okay let's be honest, it'll be at least six weeks before it gets back on the menu). :)
16 oz boneless skinless chicken breasts (cut into small, bite-size pieces)
1 bell pepper, cut into strips
1 poblano chile, cut into strips (I omitted)
1 onion, cut into strips
3 tbsp lime juice
1 tsp ground cumin
1 tsp garlic powder
ancho chile powder or chipotle chili powder, to taste (I used regular chili powder) salt and pepper to taste
2 tsp olive oil
4 low fat, low carb tortillas
Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.
Heat a saute pan over medium-high heat and add 2 tbsp olive oil. Saute chicken, peppers and onion until chicken is cooked through and vegetables are crisp tender. (I did this in two separate pans).
Warm a tortilla, add chicken and peppers, and any desired toppings. (I used shredded cheese, tomatoes, and sour cream).
Serve immediately with tortilla and toppings.
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