Chicken Fajatias Low Fatlow Sodium Recipes

GRILLED CHICKEN FAJITAS

Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

Ingredients

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut bell peppers in half and discard the inner membranes and seeds.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

MARK'S LOW FAT CHICKEN FAJITAS

Mark's Low Fat Chicken Fajitas image

I found this somewhere on the Web. I never thought of adding zucchini to fajitas but it really gives it a good flavor. We even eat this when NOT on Weight Watchers! One serving of 2 tortillas is 5 points.

Provided by Claudia Dawn

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breasts, cut into thin strips
1 small green bell pepper, cut into strips
1 small red onion, quartered and separated
1 small zucchini, chopped
1 1/2 teaspoons cumin
2 garlic cloves, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
8 low-fat flour tortillas or 8 low-fat corn tortillas

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.

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