Healthy Kids Chicken Fajitas Recipe

Tender garlicky meat, garden-fresh veggies, and a host of mouthwatering spices make this easy, marinated chicken recipe worth its weight in gold. Follow this delicious chicken fajita recipe to the letter for the perfect handheld meal.
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Ingredients
Recipe yields 8 servings
1 1/2 lbs boneless, skinless chicken breast
2 Tbsp olive oil
3 Tbsp fresh lime juice
1 garlic clove, minced
2 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp onion powder
1/8 tsp hot sauce, or to taste
1/8 tsp black pepper
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 whole wheat tortillas (8-inch diameter), warm
1 avocado pitted, peeled and chopped (optional)
1/4 cup chopped tomatoes (optional)
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Directions
Step 1

With a mallet or rolling pin, flatten chicken breasts to 1/2-inch thickness between 2 sheets of plastic wrap. In a resealable plastic bag, combine the oil, lime juice, garlic, cilantro, cumin, onion powder, hot sauce, black pepper and chicken. Seal and shake bag to coat chicken. Marinate in the refrigerator for 30 minutes.

Step 2

Lightly coat a grill rack or a large grill pan with nonstick cooking spray and heat to medium-high heat. Remove chicken from the marinade (discard marinade) and grill chicken until cooked through, about 7 minutes per side. Slice into strips.

Step 3

Lightly coat a large skillet with nonstick cooking spray and heat over medium heat until hot. Add onion and bell peppers and sauté until vegetables are softened, about 15 minutes.

Step 4

Arrange chicken and vegetables in warm tortillas. Add avocado and tomato, if desired. Wrap tortillas and serve warm.

Prep Time: 60 minutes
Servings: 8
Calories: 310
Make this for: Heart Healthy
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 fajita
Per serving:
calories:310
total fat:10g
sat fat:1g
cholesterol:49mg
sodium:397mg
total carb:32g
fibers:6g
proteins:25g

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Healthy Kids Chicken Fajitas Recipe

Ingredients
Recipe yields 8 servings
1 1/2 lbs boneless, skinless chicken breast
2 Tbsp olive oil
3 Tbsp fresh lime juice
1 garlic clove, minced
2 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp onion powder
1/8 tsp hot sauce, or to taste
1/8 tsp black pepper
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 whole wheat tortillas (8-inch diameter), warm
1 avocado pitted, peeled and chopped (optional)
1/4 cup chopped tomatoes (optional)
Directions
Step 1

With a mallet or rolling pin, flatten chicken breasts to 1/2-inch thickness between 2 sheets of plastic wrap. In a resealable plastic bag, combine the oil, lime juice, garlic, cilantro, cumin, onion powder, hot sauce, black pepper and chicken. Seal and shake bag to coat chicken. Marinate in the refrigerator for 30 minutes.

Step 2

Lightly coat a grill rack or a large grill pan with nonstick cooking spray and heat to medium-high heat. Remove chicken from the marinade (discard marinade) and grill chicken until cooked through, about 7 minutes per side. Slice into strips.

Step 3

Lightly coat a large skillet with nonstick cooking spray and heat over medium heat until hot. Add onion and bell peppers and sauté until vegetables are softened, about 15 minutes.

Step 4

Arrange chicken and vegetables in warm tortillas. Add avocado and tomato, if desired. Wrap tortillas and serve warm.

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