Print
ShareThis
Exotic Pork Vegetables
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Chicken Fajita with Cowpoke Barbecue Sauce
Yield: Makes 4 servings
Ingredients:
Nonstick cooking spray
10
ounces boneless skinless chicken breasts, cut lengthwise into 1X1/2-inch pieces
2
medium green or red bell peppers, thinly sliced
1
cup sliced onion
2
cups tomato wedges
4
(6-inch) warm flour tortillas
Fresh cilantro for garnish (optional)
Preparation:
1.
Prepare Cowpoke Barbecue Sauce; set aside.
2.
Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Reserve 3/4 cup barbecue sauce. Brush chicken with remaining 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned.
3.
Add peppers and onion to skillet. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink.
4.
Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.
5.
Serve with warm flour tortillas and reserved 3/4 cup Cowpoke Barbecue Sauce. Garnish with fresh cilantro, if desired.
Nutritional Information:
| Serving Size: 1 fajita with 3 tablespoons barbecue sauce | |
| Sodium | 736 mg |
| Protein | 20 g |
| Fiber | 4 g |
| Carbohydrate | 47 g |
| Cholesterol | 36 mg |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 18 % |
| Calories | 310 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2-1/2 |
| Starch | 1-1/2 |
This recipe appears in:
Mexican
