Recipe of the Month: Chicken Fajitas

P1040024This recipe comes from Better Homes and Gardens Big Book of 30-Minute Dinners. What I love about this chicken fajita recipe is that not only is it quick but the chicken is so moist.



8 7-inch flour tortillas

1 T. lime juice or lemon juice

1/2 t. ground cumin

1/2 t. ground coriander

1/2 t. dried oregano, crushed

3/4 pound skinless, boneless chicken breasts, thinly sliced into bite-size pieces

1/4 cup clear Italian salad dressing (not reduced-oil dressing)

1 small red or green sweet pepper, cut into strips

1 small onion, halved and sliced



In a medium bowl, combine lime juice, cumin, coriander and oregano. Stir in chicken. Pour salad dressing into a large skillet. Preheat over medium-high heat. Add chicken mixture. Stir-fry for 2 minutes or until chicken is no longer pink. With a slotted spoon, remove chicken from skillet. Add sweet pepper and onion to skillet; stir-fry for 2 to 3 minutes or until crisp-tender. Return chicken to skillet; heat through. Spoon mixture onto warm tortillas.  (To warm tortillas, heat in microwave for 15-20 seconds). Top with salsa.

Serves 4


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