ASPARAGUS CHICKEN FAJITAS
Adapted from an "allrecipes.com" recipe originally posted by Marlene Mohr. My version is lower cal and lower fat, without sacrificing the great flavor. This is really light and healthy tasting, AND also very satisfying! Cooking time reflects 4 hour marinade.
Provided by yogiclarebear
Categories Chicken
Time 4h25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken breast into a bowl and mix with Italian dressing. Cover and let marinate in the refrigerator for at least 4 hours, turning a few times if possible.
- Spray a non-stick skillet lightly with cooking spray. Add chicken and marinade, and garlic and sauté for about 3 minutes.
- Add the vegetables and stir for 8-10 minutes, until chicken is cooked through and vegetables are tender to your liking.
- Stir in the lemon juice, garlic salt, and season lightly with pepper.
- Divide evenly between 2 large tortillas.
Nutrition Facts : Calories 262.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 73.2, Sodium 401.9, Carbohydrate 14.9, Fiber 3.4, Sugar 7, Protein 26.9
PORTABELLA AND ASPARAGUS FAJITAS
Make and share this Portabella and Asparagus Fajitas recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For fajitas: Marinate portabellos and asparagus in the dressing for 30 minutes.
- Grill or roast or broil mushrooms and asparagus until done.
- Slice mushrooms.
- Serve with tortillas, guacamole, salsa, sour cream and whatever else you like.
Nutrition Facts : Calories 82.6, Fat 1.2, SaturatedFat 0.2, Sodium 516.4, Carbohydrate 15.1, Fiber 5.8, Sugar 7.2, Protein 8
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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