Five-Pepper Fajitas (Lf) Revised

These low-fat chicken fajitas get their name from the five types of pepper in the recipe: red, yellow, and green bell peppers, jalapeno, and cracked black pepper. It’s a colorful, flavor-packed filling wrapped in whole wheat tortillas with fresh cilantro, diced tomato, and salsa.

The chicken gets tossed in lime juice, garlic, scallions, cumin, and black pepper before cooking. That lime-cumin marinade penetrates the small chicken pieces quickly, so you don’t need hours of marinating time. The acid from the lime also helps tenderize the breast meat.

Cooking with oil and water together is a smart low-fat technique. The water creates steam that helps cook the chicken and peppers through, while the small amount of oil prevents sticking and adds just enough fat for flavor without making the dish heavy.

Kitchen Tips

• Cut the chicken into small, ½-inch pieces. Smaller pieces cook faster and pick up more of the lime-cumin flavor per bite.
• Warm the tortillas in the oven wrapped in a dish towel. This keeps them pliable for rolling. Cold tortillas crack and tear.
• Stir frequently during the 25-minute sauté. The water evaporates as it cooks, and the mixture can stick if left alone too long.
• Adjust the jalapeno to your heat preference. More for fire, less for a milder fajita.

Variations

• Use shrimp or sliced steak instead of chicken.
• Add a squeeze of orange juice to the lime marinade for a citrus-forward flavor.
• Top with a dollop of Greek yogurt instead of sour cream to keep it low-fat.