Ingredients for Asparagus Chicken Fajitas
- 1 lb boneless, skinless chicken breasts
- 1/4 cup Italian dressing
- 1 lb asparagus spears
- up to 1/2 cup chopped red bell pepper
- up to 1/2 cup chopped yellow bell pepper
- optional, to taste
- 2 cloves minced garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic salt
- freshly ground black pepper, to taste
- 2 large whole wheat tortillas
- cooking spray, lightly
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How to Make Asparagus Chicken Fajitas
- In a medium bowl, whisk together 1/4 cup Italian dressing. Add 1 lb boneless, skinless chicken breasts and toss to coat.
- Cover and marinate in the refrigerator for at least 4 hours, turning occasionally.
- Lightly spray a large non-stick skillet with cooking spray. Heat over medium-high heat.
- Add the marinated chicken and 2 cloves minced garlic to the skillet. Sauté for 3-4 minutes per side, until cooked through.
- Add 1 lb asparagus spears (trimmed) and 1/2 cup chopped bell pepper (any color) to the skillet. Stir and cook for 8-10 minutes, or until the asparagus is tender-crisp.
- Stir in 1 tablespoon lemon juice, 1/2 teaspoon garlic salt, and freshly ground black pepper to taste.
- Serve immediately in 2 large warm tortillas. Garnish with your favorite toppings (optional: salsa, avocado, sour cream, etc.).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
27g
Fat
15g
Carbs
4g
