Pepper and Peach Fajita Chicken
- cal. (kcal) 243
- Makes: 4 servings
- Start to Finish: 30 mins
- Carb Grams Per Serving: 7
skinless, boneless chicken breast halves (about 1-1/4 pounds total)
olive oil or butter
sweet pepper strips
medium fresh peach or nectarine, cut into thin slices, or 1 cup frozen peach slices, thawed
- Sprinkle both sides of chicken breast halves with the fajita seasoning. In a large skillet cook chicken in 1 tablespoon of the oil over medium heat for 12 to 14 minutes or until chicken is no longer pink, turning once. Transfer chicken to a serving platter and keep warm.
- Add remaining oil or butter to skillet. Add sweet pepper strips. Cook and stir for 3 minutes or until peppers are crisp tender. Gently stir in peach or nectarine slices. Cook for 1 to 2 minutes more or until heated through. Spoon pepper strips and peach mixture over chicken.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 243 cal., 9 g total fat (1 g sat. fat), 82 mg chol., 150 mg sodium, 7 g carb. (2 g fiber, 2 g sugars), 33 g pro.