Chicken Fajitas

I’m still on a Mexican kick (I could eat Mexican food every day). We had Chicken Fajitas tonight for dinner and boy were they good. I really love the fajita “seasoning” (more like a sauce) that was used in this recipe. The flavor was so good! This was a quick and easy recipe and we both loved it. I diced everything up instead of slicing it lengthwise (like normal fajitas) because I was chopping up more of the same veggies to use for an omelet tomorrow. We’re out of shredded cheese, so I used deli cheese slices. Not quite the same, but the flavor was, so that’s all that matters. We’ll definitely eat these again. Very good!

CHICKEN FAJITAS

Serves 4

1 Tbsp Tabasco
2 garlic cloves, minced
1 Tbsp honey
1 tsp paprika
1 tsp ground black pepper
2 boneless, skinless chicken breasts
1 green bell pepper, halved
1 red bell pepper, halved
1 yellow onion, halved
4 whole-wheat tortillas
2 tomatoes, diced
4oz. low-fat cheddar cheese, shredded

Preheat grill. In a glass pie plate, whisk together Tabasco, garlic, honey, paprika, and pepper. Add chicken to marinade and turn to coat. Let stand 10 minutes, turning occasionally. Grill chicken, peppers, and onions until chicken is cooked through and vegetables are soft, turning occasionally. Slice chicken, onions, and peppers lengthwise. Serve wrapped in tortillas with tomatoes and cheese.