Kid-tastic Chicken Fajitas
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Prepare vegetables. Seed sweet peppers and slice into julienne strips. Cut zucchini in half lengthwise and slice into half moons. Trim green onion and slice. Set aside.
Prepare toppings – grate cheese, dice tomatoes and shred lettuce. Place in small bowls. Add sour cream and salsa to small bowls. Set bowls on table for diners to choose their own toppings.
Cut chicken across the grain into strips about ⅓ inch (8 mm) wide.
Heat oil in a non-stick skillet over medium-high heat. Add chicken and sauté two minutes, flip chicken pieces and sauté another few minutes or until cooked through and starting to brown.
Add peppers, zucchini and green onion to pan and stir. Sprinkle over chili powder. Stir and sauté another 2-3 minutes until vegetables are softened but still tender crisp. Sprinkle chicken and vegetables with chopped cilantro and fresh lime juice. Turn off heat, cover and keep warm.
Heat tortillas in non-stick skillet or microwave.
To serve, spoon chicken mixture onto center of warm tortilla. Add toppings, fold tortilla over filling and enjoy!
|Per 205 g serving||Amount|
|Saturated Fat||3 g|
|Per 205 g serving||% Daily Value|