Asparagus Chicken Fajitas

Name: Asparagus Chicken Fajitas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 454 grams fresh asparagus, trimmed and cut into 2-inch pieces; 1 Tbsp canola oil; 12 6-inchs flour tortillas (6 inches), warmed; 118 milliliters fresh or frozen corn; 1 teaspoons garlic salt; 177 milliliters fat-free Italian salad dressing; 2 Tbsps lemon juice; 59 milliliters diced onion; 0 teaspoons pepper; 1 medium sweet red pepper, julienned; 454 grams boneless skinless chicken breasts, cut into strips; 1 medium sweet yellow pepper, julienned

Asparagus Chicken Fajitas might be just the main course you are searching for. This recipe serves 6. One serving contains 399 calories, 24g of protein, and 15g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up bell pepper, garlic salt, salad dressing, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.

Ingredients you will need

Salad Dressing

Whole Chicken

Equipment you will use

Ziploc Bags

Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes.

Ingredients you will need

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Ingredients you will need

Salt And Pepper

Lemon Juice

Vegetable

Asparagus

Tortilla

Whole Chicken

Peppers

Garlic

Onion

Corn

Equipment

Ziploc Bags

Frying Pan

Ingredients

Servings:

454grams

fresh asparagus, trimmed and cut into 2-inch pieces 1Tbsp

canola oil 126-inchs

flour tortillas (6 inches), warmed 118milliliters

fresh or frozen corn 1teaspoons

garlic salt 177milliliters

fat-free Italian salad dressing 2Tbsps

lemon juice 59milliliters

diced onion 0teaspoons

pepper 1medium

sweet red pepper, julienned 454grams

boneless skinless chicken breasts, cut into strips 1medium

sweet yellow pepper, julienned

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.