Orange Chicken Fajitas Weight Watchers Recipes

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CHICKEN FAJITAS W/ ORANGE JUICE & CUMIN



Chicken Fajitas W/ Orange Juice & Cumin image

I love cumin; its smokiness goes very well with chicken fajitas. The orange juice also gives this dish some depth. I serve w/ tortillas, lettuce, salsa, cheddar cheese, and sour cream. Our I eat it on top of a bed of greens w/ salsa and cheddar... Enjoy! Also try pork or beef for some variation...

Provided by Keeferop

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 garlic cloves, minced
1 teaspoon oregano, crumbled
1 teaspoon ground cumin
1 teaspoon seasoning salt
2 tablespoons orange juice
2 tablespoons vinegar
1/2 teaspoon hot pepper sauce (I used Frank's Red Hot)
1 tablespoon cooking oil
1 medium onion, peeled & sliced
1 green pepper, seeded & sliced

Steps:

  • Slice meat into strips.
  • Mix together garlic, oregano, cumin, salt, orange juice, vinegar, and hot pepper sauce.
  • Marinate meat strips in mixture for 10 minutes.
  • Heat oil in heavy skillet or on griddle until hot.
  • Stir fry meat strips, onion, and green peppers until meat is cooked, about 5 minutes.
  • Serve w/ toppings, as desired.

ORANGE CHICKEN FAJITAS - WEIGHT WATCHERS



Orange Chicken Fajitas - Weight Watchers image

Flat-Out Fast! Need dinner in 20 minutes? Start with a package of tortillas and this easy, thoroughly delicious recipes. This recipe is a 5 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium whole wheat tortillas (6-inch each)
1/4 cup thawed frozen orange juice concentrate
1 teaspoon olive oil
3/4 lb boneless skinless chicken breast, sliced into 3-inch strips
1 teaspoon ground coriander
1 teaspoon chili powder
1 pinch salt
14 ounces roasted red peppers, drained and chopped
1/4 cup light sour cream

Steps:

  • Preheat the oven to 200. Wrap the tortillas in foil and bake untiln warmed through, about 5 minutes.
  • Meanwhile, in a large nonstick skillet, heat the juice concentrate and oil over medium-high heat until bubbling. Add the chicken, coriander, chili powder, and salt; cook, stirring, until the chicken is cooked through, 5-10 minutes, adding a little water if the pan becomes dry. Stir in the bell peppers; simmer until the mixture thickens. Remove from the heat and keep warm.
  • To serve, top a warm tortilla with 3/4 cup of the chicken mixture and 1 tablespoon of the sour cream.
  • Cook's Tip: You can warm the tortillas in the microwave, 2 at a time, between layers of damp paper towels. Microwave on HIGH, turn tortillas every 10 seconds, until soft, about 40 seconds. Resume the recipe at step 2.

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