Break out the skillet! These sizzlin’-hot fajitas, made with garden-fresh veggies and chunks of white meat chicken, are the perfect way to spice up your summer dinner menu. Colorful, crunchy red peppers, cilantro and chili powder are nutritious additions that add zesty, authenthic south-of-the-border flavor. Got gluten-free guests? Skip the white flour tortillas and serve the corn kind instead.
Summertime Chicken Fajitas
Serves 4
2 lbs. chicken tenders
2 Tbsp. olive oil
1/2 tsp. chili powder
2 red bell peppers, seeded and diced
8 large corn tortillas
2 scallions, thinly sliced
1/4 tsp. garlic powder
1 cup finely chopped fresh cilantro
1/2 cup plain Greek yogurt
Lime wedges, for serving
Sea salt and pepper, to taste
Directions
1. Cook chicken in a large skillet with olive oil and chili powder for 7-9 minutes or until cooked. Add peppers; cook for another 2 minutes.
2. Lay tortillas on a flat surface, top with chicken mixture and remaining ingredients; roll up like a burrito.
3. Serve warm.