Try this Chicken Fajitas (Sack n Save) Corrected recipe, or contribute your own.
Suggest a better descriptionArrange chicken in 10 x 7-inch glass baking dish; add lime juice and 2 cloves of garlic. Toss to coat. Cover; marinate in refrigerator for 30 minutes, stirring occasionally. Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes until browned and no longer pink in the center. Remove chicken from skillet; set aside. Drain excess liquid from skillet, if necessary. Add bell peppers and remaining garlic to skillet; cook and stir about 5 minutes or until pepper are tender. Sprinkle with cumin, salt, and ground red pepper. Return chicken to skillet. Cook and stir 1 to 2 mintues. Spread 1 teaspoon sour cream on 1 side of each torilla. Spoon chicken and pepper mixture evenly over sour cream; fold bottom of tortilla and roll up sides. Serve with salsa, if desired. NOTE: Personally I like quacamole and pico de gallo on my fajitas in addition to the salsa. Courtesy of Sack n Save Grocery Store. Posted to MM-Recipes Digest V4 #4 by BobbieB1@aol.com on Feb 2, 1999
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 319 | ||
Calories from Fat: 172 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 49.2mg | 15 % | |
Sodium 513mg | 18 % | |
Potassium 293.4mg | 8 % | |
Total Carbohydrate 19.3g | 6 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 17.8g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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