Recipe: Spring-y Chicken Fajitas

Looking for a weekday dinner that checks the boxes for flavor, nutrition and time? Our Spring-y Fajitas fit the bill! With chipotle-spiced chicken breast, red bell pepper, onion, shiitake mushrooms and sugar snap peas, these hand-held beauties are bursting with nutrients, flavor and crunch. And they’re ready in about 20 minutes! Serve them with salsa, avocado and lime wedges, and your work is done.

Ingredients

• 12 ounces boneless, skinless chicken breasts, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon chipotle powder
• 1/2 teaspoon kosher salt
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 4 ounces shitake mushrooms (about 8 medium), caps thinly sliced; stems discarded
• 4 ounces sugar snap peas, cut into 1/4-inch pieces (about 1 cup)
• 1/4 teaspoon freshly ground black pepper
• 8 small corn tortillas, warmed
• 1/2 cup salsa
• 1/4 cup guacamole
• 2 limes, cut into wedges

Directions

1. In a medium bowl, stir together chicken, 1 tablespoon of oil, chili powder, chipotle powder and 1/4 teaspoon of salt.
2. Heat a large skillet over medium-high heat. Add chicken and let cook, untouched, for 3 minutes. Then, stir and cook for 1 to 2 minutes more, until cooked through. Transfer chicken to a plate.
3. Add remaining 2 tablespoons of oil to the skillet and heat. Add onion and cook, stirring often, for about 3 minutes, or until beginning to soften. Add bell pepper and mushrooms and cook, stirring often, for 5 to 7 minutes, until the vegetables are tender. If the skillet is getting too dark, add a splash of water to release the flavorful bits.
4. Stir in snap peas, black pepper and the remaining 1/4 teaspoon salt, and cook for 1 minute. Stir in the chicken to reheat.
5. Serve the fajita mixture with the warmed tortillas, salsa and guacamole.

Nutrition information (per serving)

Makes 4 servings

Calories: 407
Total fat: 16 g
Saturated fat: 3 g
Protein: 23 g
Carbohydrate: 38 g
Dietary fiber: 5 g
Sugar: 8 g
Added sugar: 0 g
Cholesterol: 53 mg
Sodium: 436 mg

— Developed by Sara Quessenberry for Cleveland Clinic Wellness.