Simple Chicken Fajitas (Low Fat)
Simple chicken recipe for easy Mexican style fajitas for two.
Yield
2 servingsPrep
10 minCook
20 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
olive oil
|
|
| ½ | teaspoon |
oregano
dried |
|
| 12 | ounces |
chicken breast halves, boneless, skinless
two 6 ounce breasts |
|
| 2 | each |
lettuce leaves
curly leaf |
*
|
| 2 | tablespoons |
salsa
|
|
| 2 | each |
flour tortillas (6-inch)
|
*
|
| 1 | small |
red onion
sliced into rings (optional) |
|
| 1 | x |
oregano
fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
balsamic vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
olive oil
|
|
| 2.5 | ml |
oregano
dried |
|
| 346.8 | ml/g |
chicken breast halves, boneless, skinless
two 6 ounce breasts |
|
| 2 | each |
lettuce leaves
curly leaf |
*
|
| 3E+1 | ml |
salsa
|
|
| 2 | each |
flour tortillas (6-inch)
|
*
|
| 1 | small |
red onion
sliced into rings (optional) |
|
| 1 | x |
oregano
fresh, optional |
*
|
Directions
Combine first 4 ingredients in a shallow dish.
Add chicken, turning to coat.
Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally.
Place drip tray on toaster oven pan.
Remove chicken from dish; discard marinade.
Place chicken on drip tray; broil 10 minutes on each side or until chicken is done.
Divide chicken, lettuce, and salsa evenly between tortillas; roll up.
Garnish with onions and oregano, if desired.
