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Chicken Fajitas II (M, TNT)
Source: "500 (Practically) Fat-Free One-Pot Recipes," by Sharon Schlesinger
Serves: 6

6 tbsp. chicken broth, divided
1/4 cup lime juice
1/2 tsp. ground cumin
1/8 tsp cayenne pepper
4 skinless, boneless chicken breast tenderloins, about 4 oz. each, cut into thin strips
1 medium red bell pepper, cored and cut into thin strips
1 medium yellow bell pepper, cored and cut into thin strips
1 medium green bell pepper, cored and cut into thin strips
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 tsp. ground black pepper
6 8" corn tortillas, warmed

Combine 2 tbsp. broth, lime juice, cumin, and cayenne pepper in a glass bowl. Add chicken, coat with the marinade, cover, and allow to stand in the refrigerator for 2 hours.

Heat 2 tbsp. broth in a wok. Add chicken and stir-fry until no longer pink, about 8 minutes. Remove and set aside.

Heat remaining broth in the wok. Add bell peppers, onion, and garlic, and stir-fry until vegetables begin to soften, about 4 minutes. Return chicken to the wok, sprinkle with black pepper, and stir until all ingredients are heated through, about 1 minute more.

Serve with corn tortillas for wrapping.

Poster's Notes:
I just remembered a number of years ago I reviewed some cookbooks for a friend's website, and one of them was a book of one-pot meals that I tested during a camping trip. All the meals had to be on the stovetop or campfire (the cabin had a one-burner stove), and things that could survive in a cooler for the week. Towards the end of the week, we had things made with beans and rice, but when we first got there on Sunday, this was what I made.

Posted by Maxine Wolfson

Nutritional Info Per Serving: Calories per serving: 154; Fat: 1g; Cholesterol: 47mg; Protein: 20mg; Carbohydrates: 16g; Dietary Fiber: 1g; Sodium: 89mg