Chicken Fajitas | Serving Livingston, McLean and Woodford Counties | Illinois Extension | UIUC

Ingredients

• 1 lb. boneless, skinless chicken breast
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 ½ Tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 6 whole wheat tortillas, 8-inch
• Optional Toppings: shredded cheddar cheese, chopped tomato, chopped cilantro, sliced jalapeno
• Cut chicken into ¼-inch strips. Place in a single layer on a plate.
• Sprinkle both sides of strips with chili and garlic powder.
• Add oil to a 12-inch skillet. Heat to medium high.
• Add chicken strips. Cook about 3-5 minutes, stirring frequently.
• Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).
• Scoop chicken mixture (¾ cup each) onto tortillas.
• Top with your favorite toppings.