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Chipotle Chicken and Portabella Mushroom Fajitas

Course Chicken, Main Dish, Mexican
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4
Calories 361 kcal
Author Christie Daruwalla

Ingredients

  • 2 dried chipotle peppers
  • 3 garlic cloves
  • 1/4 cup chopped cilantro
  • 1 cubanelle pepper ,1/4 cup chopped, rest sliced
  • Lime zest
  • Juice lime
  • 1/3 cup non-fat Greek yogurt
  • 1 green onion , chopped
  • 1 tsp . kosher salt
  • 1/8 tsp . fresh ground black pepper
  • 6 oz . sliced portabello mushrooms
  • 8 oz . chicken breasts , sliced
  • 1 red pepper , sliced
  • 1 onion , sliced
  • 1 tsp . vegetable oil
  • 8 fajita sized tortillas
  • Optional: Tomatoes , Lettuce, Cheese, Sour Cream

Instructions

  1. In a small bowl, cover chipotle peppers in boiling water. Let sit for 30 minutes. Then remove the seeds and chop.
  2. In a small food processor, puree chipotle, garlic, cilantro, 1/4 cup chopped cubanella, yogurt, zest, lime juice, green onion and salt.
  3. Put chicken and mushroom into a zip lock and cover with marinade. Refrigerate for 30 minutes.
  4. Heat a cast iron pan or grill pan with oil over medium high heat. Add red peppers, onions and sliced cubanella. Stir fry for about 5 minutes. Onions should be translucent but peppers are still crisp. Put veggies onto a plate.
  5. Add chicken and mushrooms to hot pan. Let cook for about 3 minutes on one side then flip over and cook on the other side until chicken is cooked through.
  6. Place on plate with vegetables and mix.
  7. Serve with warmed tortillas and your choice of toppings.

Recipe Notes

 I calculated 10 Weight Watcher Smart Points

Nutrition Facts
Chipotle Chicken and Portabella Mushroom Fajitas
Amount Per Serving
Calories 361 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Total Carbohydrates 49g 16%
Dietary Fiber 5g 20%
Sugars 5g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.