Chicken Fajitas

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
400
protein 
36 g
sodium 
580 mg
carbohydrates 
40 g
fat 
11 g
fiber  
4 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Marinade
2 Tbsp low-sodium soy sauce
¼ tsp minced ginger root
¼ tsp minced garlic
2 Tbsp extra-virgin olive oil
⅓ cup finely chopped cilantro
Pinch chili powder
3 Tbsp beer (optional)
½ tsp Tabasco Sauce
½ orange, thinly sliced
½ lemon, thinly sliced
½ lime, thinly sliced
1 Tbsp fresh parsley

4 skinned chicken breast halves, boned and defatted
1 cup sliced red and yellow bell pepper
1 cup sliced onions
4 whole-wheat flour tortillas, about 9-in diameter
½ cup guacamole
½ cup salsa
½ cup fat-free sour cream

Instructions 
  1. Combine marinade ingredients in a shallow glass baking dish and mix well. 
  2. Cover chicken breasts with marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
  3. Prepare hot coals for grilling or preheat broiler.
  4. Lift breasts from marinade and grill or broil 3 to 5 minutes per side.
  5. While chicken is grilling, lightly spray a medium sauté pan with nonstick vegetable coating. Over medium heat, sauté bell pepper strips and onions until just tender. Keep warm.
  6. Cut cooked chicken into strips and serve with whole-wheat tortilla, ¼ cup bell pepper, ¼ cup onion and 2 tablespoons each guacamole, salsa and sour cream.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.