Canyon Ranch Blog

Chicken Fajitas

Nutrition Information (per serving)

36 g
580 mg
40 g
11 g
4 g
72 mg

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

  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.

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