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Chicken Fajita Stir-Fry Two Stars

Chicken Fajita Stir-Fry

Get Ready

Servings: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
8 medium ( 8 inch) whole-wheat Flour tortillas (12 oz. pkg.)
2 tablespoons grapeseed or peanut oil, divided
1 lb boneless skinless chicken breast, sliced into 1/4-inch strips
1 medium zucchini, sliced into matchsticks
1 tablespoon fresh lime juice
1 each avocado, sliced (optional)
1/2 cup salsa (optional)
1/2 cup nonfat plain greek yogurt (optional)

directions:

1. Combine paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper in a small bowl and set aside.
2. Preheat oven to 250 degrees. Stack tortillas and wrap stack in foil. Place in oven while you prepare the fajitas.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, swirl to coat, and add chicken. Cook, stirring frequently, until chicken just loses its pink hue, about 3 minutes. Transfer chicken to a plate.
4. Add remaining 1 tablespoon oil to the wok or skillet and swirl to coat. Add water and bell peppers. Cook 1 minute, then add zucchini. Cook until vegetables are just crisp-tender, about 2 minutes, stirring frequently. Returnchicken to pan. Sprinkle on reserved spice mixture and stir to distribute well. Cook 1 minute, stirring often. Remove from heat and stir in lime juice.
5. To serve, transfer chicken to a serving bowl. Serve warmed tortillas on a plate, with avocado, salsa, and Greek yogurt in small bowls on the side, if desired. Diners can place a tortilla on a plate and top with chicken and other toppings of their choice. Alternately, place tortillas on a work surfaceand divide chicken among them. Add toppings as desired. Fold in the left and right sides of the tortilla and tuck in the edges. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2012

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Quantity Ingredients coupon
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1 teaspoon smoked paprika  
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1/2 teaspoon garlic powder  
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1/2 teaspoon onion powder  
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1/2 teaspoon ground cumin  
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1/8 teaspoon cayenne  
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1/4 teaspoon salt, or to taste  
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1/4 teaspoon freshly ground black pepper  
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8 medium ( 8 inch) whole-wheat Flour tortillas (12 oz. pkg.)  
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2 tablespoons grapeseed or peanut oil, divided  
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1 lb boneless skinless chicken breast, sliced into 1/4-inch strips  
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1 medium zucchini, sliced into matchsticks  
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1 tablespoon fresh lime juice  
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1 each avocado, sliced (optional)  
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1/2 cup salsa (optional)  
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1/2 cup nonfat plain greek yogurt (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 500 kcal (25%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 2 g (7%)
Cholesterol 75 mg (25%)
Sodium 620 mg (25%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 6 g (24%)
Protein 33 g (55%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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