Chicken & Veggie Fajitas
Time to clean out the fridge? These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand. The key is to slice all the veggies to approximately the same size so they cook evenly.
Ingreadient
- 2 teaspoons canola or olive oil
- 1 pound boneless, skinless chicken thighs, trimmed and cut into strips
- 4 cups thinly sliced vegetables, such as onions, bell peppers, zucchini, and/or mushrooms (14 oz.)
- 1 ¼ teaspoons chili powder
- ¼ teaspoon salt
- 4 8-inch whole-wheat tortillas
- ½ cup prepared guacamole
- ½ cup nonfat plain greek yogurt
- 1 lime, cut into wedges
- ¼ cup cilantro leaves (optional)
Direction
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