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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
