2 tablespoons vegetable oil 1/2 onion, sliced thinly 2 boneless, skinless chicken breasts, cut into thin strips 1/2 green bell pepper, cut into strips 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 cup chicken broth OR water 1 tomato, chopped OR 1/3 cup chopped canned tomatoes, minus juice 2 teaspoons lime juice tortillas
Heat oil in skillet and saute onion until tender, about 10 minutes. Add spices and cook, stirring, another 30-45 seconds or so. Add bell pepper strips. Then add broth and bring to a boil. Add in chicken strips and cook one minute, then reduce heat to simmer and simmer an additional 5 minutes or until cooked through and juices in pan have reduced somewhat.
Season to taste with salt and pepper and sprinkle lime juice over top.
Wrap in flour tortillas and serve.
148 calories, 8 grams fat, 5 grams carbohydrates, 15 grams proteinper serving. This recipe is low in sodium. This recipe is low in carbs.
This is so easy as long as you already have the spices. I have picky people in my family, so I used tomato sauce instead of chunks and onion powder instead of onions. I used frozen chicken breasts and an electric knife to cut the chicken very thin. I added extra tomato sauce and chicken broth after it was ready because I didn't have the other parts of the meal ready yet. I used our new fajita maker. It was great and the whole family loved it!
Nov 7, 2007
This dish was easy and delicious!
I used a clove of garlic instead of powder.