One-Pot Chicken Fajitas for Two
Fajitas are a great one-pot meal easy to throw together on a busy weeknight. Plus, you can typically enjoy all the food groups in one complete dish. Using your own spices instead of a seasoning mix saves on sodium. If you are short on time, look for a low-sodium taco seasoning packet at the store and substitute for the spices. Makes 2 servings. Nutrition analysis per serving (chicken and vegetables only): 275 calories, 11g fat (2g saturated, 6g monounsaturated, 1g polyunsaturated), 97mg cholesterol, 292mg sodium, 386mg potassium, 11g total carb, 4g fiber, 6g sugars, 38g protein COST: $1.68 per serving (Includes dish served on a whole wheat tortilla)
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Preparation
- Time Saving Tips: Use 2-3 cups of ShortCuts sliced peppers and onions and 6 oz. of shredded rotisserie chicken from Food City deli.
- Slice peppers and onions thinly.
- Slice chicken breast into thin strips.
- Dice tomatoes and shred lettuce if using.
- Heat ½ Tbsp oil in a large skillet over medium-high heat.
- Place the bell peppers, onions, 1/8 tsp salt, and ½ tsp chili powder into the skillet.
- Sauté the vegetables, stirring occasionally, around 4 minutes or until golden and slightly softened.
- Remove the peppers and onions from the skillet and set aside.
- Add the remaining oil into the hot skillet.
- Add the chicken and remaining ingredients except lime juice and sauté, stirring occasionally, until the chicken is cooked through.
- Add the peppers and onions back into the skillet with the chicken and add the juice of 1/2 a lime (about 2 Tablespoons).
- Cook this mixture for another minute and serve immediately with tortillas and desired toppings.
There is no nutrition information available on this recipe.