An easy, low fat chicken fajita recipe with tons of spice and flavor! I have tweaked it over the past several months and have it the way my fiance and I love it. Any of the spices can be tweaked or omitted to suit your family's preferences. Good served with Spanish or Mexican rice and chips with salsa. I feel it's bold and absolutely delicious.

Ingredients

4 serv.

boneless skinless chicken breasts↗3 -4
olive oil↗2 tablespoons
soft tortillas, whole wheat↗4
green bell peppers, sliced↗2
garlic cloves, finely minced↗2 -3
large onion, sliced into rings (or 2 small)↗1
chicken broth, low sodium↗1 ounces
or more depending on how much sauce you want
Fajita Seasoning Mix
cornstarch↗1 tablespoon
chili powder↗2 teaspoons
salt↗1 teaspoon
paprika↗1 teaspoon
sugar↗1 teaspoon
chicken bouillon cube, crushed↗3⁄4 teaspoon
onion powder↗1⁄2 teaspoon
teaspoon garlic powder↗1⁄4
teaspoon cayenne pepper↗1⁄4
teaspoon cumin↗1⁄2

Step-by-step instructions

1
Season thawed chicken breasts with S&P on both sides.
2
In large skillet, brown chicken breasts in oil until golden brown on both sides. Remove from skillet.
3
In the same skillet, saute onions and peppers until browned. (You may have to add a little more oil or cooking spray).
4
Add garlic and saute for an additional minute.
5
Add chicken broth (eyeball it) and fajita seasoning.
6
Slice chicken and add to skillet.
7
Cover and simmer for 20-30 minutes, or until vegetables are tender and chicken is cooked through.
8
Serve fajita mixture on warm tortillas with toppings (shredded cheese, sour cream, salsa, etc.).

Source: food.com

Original recipe ↗

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