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Easy Chicken Fajitas
1 ReynoldsŪ Hot BagsŪ Foil Bag, large size
1 tablespoon flour
1 1/2 pounds chicken tenders OR boneless, skinless chicken breast halves, cut in thin strips
1 medium red bell pepper, cut in strips
1 medium green bell pepper, cut in strips
1 medium onion, sliced in rings
2 teaspoons chili powder
1 1/2 teaspoons garlic salt
1/4 teaspoon ground cumin
Warm tortillas, salsa, sour cream, shredded Cheddar or Mexican blend cheese
PREHEAT grill to medium-high or oven to 450°F. PLACE bag in a 1-inch deep pan.
SPRINKLE flour inside bag. Arrange chicken, peppers and onion in bag in an even layer. Combine chili powder, garlic salt and cumin; sprinkle over ingredients in bag.
TO SEAL, double fold open end of bag.
TO COOK, slide bag onto grill or leave in pan and place in oven. GRILL 15 to 18 minutes in covered grill OR BAKE 25 to 30 minutes in oven.
USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape. Stir ingredients; serve with tortillas, salsa, sour cream and cheese.
(Nutrition based on two fajitas per serving.)
Number of Servings: 6
Nutrition Information: calories 665
grams fat 22
% calories from fat 30
milligrams cholesterol 122
milligrams sodium 1203
grams carbohydrates 65
grams fiber 6
grams protein 49
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