By Sasha Gordanier
Slice the chicken breast into thin strips.
Thinly slice the red, green, and yellow bell peppers and the yellow onion.
In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Mix well to evenly coat the chicken.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is nearly cooked through.
Add the sliced bell peppers and onion to the skillet. Continue to cook for another 6-8 minutes until the vegetables are tender and the chicken is fully cooked.
Squeeze the juice of 1 lime over the chicken and vegetables in the skillet. Stir well to incorporate the lime juice.
Warm the whole-wheat tortillas in a clean, dry skillet over medium heat for about 1 minute on each side or until lightly toasted.
Serve the chicken and vegetable mixture on the warm tortillas. Top with a dollop of plain Greek yogurt and sprinkle with fresh cilantro.
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This Mexican Main Course Poultry recipe is ready in 30 minutes and features Boneless skinless chicken breasts, Red bell pepper, Green bell pepper and other delicious ingredients. Contains 465 calories total.
Slice the chicken breast into thin strips.
Thinly slice the red, green, and yellow bell peppers and the yellow onion.
In a large bowl, combine the chicken strips with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Mix well to evenly coat the chicken.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken strips to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is nearly cooked through.
Add the sliced bell peppers and onion to the skillet. Continue to cook for another 6-8 minutes until the vegetables are tender and the chicken is fully cooked.
Squeeze the juice of 1 lime over the chicken and vegetables in the skillet. Stir well to incorporate the lime juice.
Warm the whole-wheat tortillas in a clean, dry skillet over medium heat for about 1 minute on each side or until lightly toasted.
Serve the chicken and vegetable mixture on the warm tortillas. Top with a dollop of plain Greek yogurt and sprinkle with fresh cilantro.
Calories per Serving: 465
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