Chicken Fajitas

Chicken Fajitas Recipe

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Kathy Lochner


This recipe comes from Taste of Home's Light and Tasty magazine.
Beef may be substituted for chicken or leave out meat for vegetarian fajitas.

★★★★★ 1 vote


1/3 c
lemon juice
2 Tbsp
low sodium soy sauce
2 Tbsp
worcestershire sauce
1 Tbsp
canola oil
2 clove
garlic, minced
1 tsp
dried oregano
1 tsp
dried cumin
3/4 lb
boneless skinless chicken breast strips
2 small
onions cut into strips
1 each red, yellow, & green peppers cut into strips
flour tortillas
reduced-fat or fat-free sour cream


1In a large bowl combine lemon juice, soy sauce, worcestershire, canola oil, cloves, oregan, and cumin, set aside 2 tablespoons. Pour remaining marinade into a large baggie. Add chicken, peppers, and onions. Seal bag and turn to coat; refrigerate 2 hours. Drain and discard marinade.
2In a large non-stick skillet, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes. Spoon onto warm tortillas. Top each with 1/2 tablespoon sour cream and 1/2 tablespoon salsa.

About Chicken Fajitas

Course/Dish: Chicken
Other Tag: Healthy