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Chicken Fajitas






What You'll Need


  • one orange bell pepper, seeded and sliced
  • one yellow bell pepper, seeded and sliced
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 (6-inch) flour tortillas
  • one jalapeño pepper, thinly sliced
  • Salsa (optional)
  • Reduced-fat sour cream (optional)
  • Fresh cilantro leaves (optional)
  • 3/4 cup dark Mexican beer
  • tow tablespoons lower-sodium soy sauce
  • tow tablespoons fresh lime juice
  • one tablespoon canola oil
  • one tablespoon Worcestershire sauce
  • three garlic cloves, crushed
  • one pound skinless, boneless chicken breast halves, cut across grain into 1/2-inch-thick strips
  • one cup sliced onion

How to Make It


  1. Combine first 6 ingredients, stirring well.
  2. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal.
  3. Reserve remaining beer mixture.
  4. Marinate in refrigerator for 1 hour, turning occasionally.
  5. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal.
  6. Marinate for 1 hour at room temperature.
  7. Heat a grill pan over medium-high heat.
  8. Coat pan with cooking spray.
  9. Remove chicken from bag; discard marinade.
  10. Sprinkle chicken evenly with salt and black pepper.
  11. Add chicken to pan; cook for 2 minutes on each side or until done.
  12. Remove chicken from pan; keep warm.
  13. Remove onion and bell peppers from bag, and discard marinade.
  14. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes.
  15. Toast tortillas in pan, if desired.
  16. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas.
  17. Divide onion mixture evenly among servings.
  18. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.