CHICKEN & VEGGIE FAJITAS

These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand.

 

MAKES 4 SERVING/ TOTAL TIME 25 MINUTES

INGREDIENTS

2 teaspoons canola or olive oil

1 pound boneless, skinless chicken thighs, trimmed and cut into strips

4 cups thinly sliced vegetables, such as onions, bell peppers, zucchini, and/or mushrooms (14 oz.)

1 ¼ teaspoons chili powder

¼ teaspoon salt

4 8-inch whole-wheat tortillas

½ cup prepared guacamole

½ cup nonfat plain Greek yogurt

1 lime, cut into wedges

¼ cup cilantro leaves (Optional)

METHOD

STEP 1

Heat oil in a large wok or cast-iron or other stick-resistant skillet (not Teflon-based nonstick, see Tip) over high heat. Add chicken, vegetables, chili powder, and salt; cook, tossing with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown, about 7 minutes.

STEP 2

Meanwhile, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds.

STEP 3

Divide the chicken-and-vegetable mixture among the tortillas. Top each with 2 Tbsp. guacamole and 2 Tbsp. yogurt. Serve with lime wedges and garnish with cilantro if desired.

 

Nutrition Value

391 Kcal,

12.9g fat,

2.1g saturated fat,

5.7g fiber,

32.5g protein,

34.9g carbs