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4 servings
suggest servings
| 1 | tablespoon | vegetable oil | |
| 1 | each | onion | sliced |
| 3 | each | sweet bell peppers | cut into strips |
| 1 | pound | chicken tenderloins | |
| 1 | x | seasoning | |
| 3/4 | cup | water | |
| 1 | can | olives | ripe, sliced |
| 1 | large | tomato | cut into wedges |
| 1 | x | salsa | |
| 1 | x | guacamole | |
| 1 | x | cilantro | chopped, fresh |
In a large skillet heat vegetable oil.
Saute onion and peppers until tender.
Remove from skillet and set aside.
In same skillet, brown chicken tenderloins.
Add Fajita Seasonings and water.
Blend well.
Bring to boil; reduce heat and simmer uncovered, 3-5 minutes.
Return vegetables to skillet to heat; add sliced ripe olives and tomato cut into wedges.
To serve: Portion chicken mixture onto warm tortillas and garnish with salsa and guacamole and fresh, chopped cilantro.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 2.0g | 9% |
| Sugars 2.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 13% | Vitamin C | 440% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1893 the United States had a 10% tax on imported vegetables but not fruits. John Nix paid his taxes on his tomatoes to a tax collector named Edward Hedden. One day Nix came across the...
this is a wonderful dish....great for taking a casserole dish for holidays,picnics,etc...as dish was a little dry, I added more 'sauce" ingredients!
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