Thursday, July 2, 2009

Sizzling Chicken Fajitas


We had the our great friends the Churneys and the Blooms over for dinner last Monday night. We brought one of the TV's outside so that we could watch the Angels game and dine in the pleasant evening air. Cooking for these families is extra important as both of the women are expecting little boys within a few months. I didn't want to let them down! I decided to give Cooking Light's Sizzling Chicken Fajitas a try. This is another recipe from the 2005 issue that I am currently rereading.

Sizzling Chicken Fajitas
Cooking Light

1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 pounds skinless, boneless chicken breasts
Cooking spray
1 tablespoon canola oil
1 cup green bell pepper strips (about 1 medium)
1 cup red bell pepper strips (about 1 medium)
1 cup vertically sliced red onion
1 teaspoon seasoned salt
6 (8-inch) fat-free flour tortillas
3/4 cup bottled salsa
3/4 cup fat-free sour cream

Combine first 5 ingredients; reserve 1/4 cup marinade. Combine remaining marinade and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 3 hours, turning occasionally.

Prepare grill.

Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt. Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes. Cut chicken into thin slices; add to vegetable mixture.

Place a 10-inch cast-iron skillet, upside down, over high heat for 1 1/2 minutes. Turn pan over, and add chicken mixture. Warm tortillas according to package directions. Serve chicken mixture immediately with warm tortillas, salsa, and sour cream.



Yield: 6 servings (serving size: 1 cup chicken mixture, 2 tablespoons salsa, 2 tablespoons sour cream, and 1 tortilla)

CALORIES 340 (10% from fat); FAT 3.9g (sat 0.6g,mono 1.7g,poly 1.1g); IRON 2.4mg; CHOLESTEROL 71mg; CALCIUM 66mg; CARBOHYDRATE 41.5g; SODIUM 997mg; PROTEIN 32.4g; FIBER 2.2g
Marinade ingredients.


Combine first 5 ingredients.

Reserve 1/4 cup marinade.

Combine remaining marinade and chicken in a large zip-top plastic bag.

Seal and marinate in refrigerator 3 hours, turning occasionally.

Place chicken on grill rack coated with cooking spray, and cover and grill 10 minutes on each side or until done.

Ingredients for vegetable mixture.

Cut bell peppers and onions into strips.

Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sprinkle with seasoned salt.

Sauté 4 minutes or until tender. Add reserved 1/4 cup marinade, and cook 2 minutes.

Cut chicken into thin slices.

Add the chicken to vegetable mixture.


Cooking Light's Sizzling Chicken Fajitas were good, although I think they would have been even better if the chicken was marinated over night. This recipe was very easy to make and besides the marinade time, came together very quickly. I served them with the Mexican Rice found on this blog as well as chips, salsa and guacamole. We topped our fajitas with cheese lettuce and tomatoes. This was not the be all end all fajita recipe, but everyone enjoyed it and I will make it again in the future.

-Heather

1 comment:

Terri said...

Hey Heather! Do you always use red onions in fajitas? I've never done that - always used white. I think I might give the red a whirl....