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Fajitas de Pollo
Delicious and healthy alternative to this Mexican classic (160 calories per serving)

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 6/21/2016 5:18:58 PM
Prep Time 150 min
Cook Time 30 min
Serves 6

arrow_right Chicken breast, 1 lb boneless, skinless
 arrow_right Olive oil
 arrow_right Soy sauce (light), 2 tsp
 arrow_right Orange, 1 med
 arrow_right Lime, 1 med
 arrow_right Cilantro, 1 Tbls (when chopped)
 arrow_right Garlic cloves, 2 large
 arrow_right Salt
 arrow_right Pepper
 arrow_right Canola oil, 1 ½ tsp
 arrow_right Red bell pepper, 3 oz
 arrow_right Green bell pepper, 3 oz
 arrow_right Red onion, 5 oz
 arrow_right Jalapeno, 1 large

Cooking Instructions

 Juice the orange & lime
 Finely chop cilantro
 Mince garlic
 Slice & de-seed peppers lengthwise
 Peel and thinly slice red onion
 De-seed and finely dice jalapeno
 Slice chicken into ½-inch slices
 In a medium bowl, combine the olive oil, soy sauce, juices, chopped cilantro, garlic, salt & pepper.
 Pour mixture over chicken, stirring to fully coat
 Refrigerate and allow to marinate for 2 to 4 hours
 Heat canola oil in a large skillet over high heat until it’s hot enough for stir-frying
 Drain excess marinade from chicken
 Add chicken to skillet and sauté for 3 minutes until golden brown
 Add peppers, onion and jalapeno
 Sprinkle with soy sauce
 Stir mixture constantly until vegetables are cooked but still firm
 Serve immediately with steamed tortilla shells and/or Spanish rice

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