Chicken-Carrot Fajitas Recipe

Name: Chicken-Carrot Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boned, skinned chicken breasts; 1 teaspoon olive or salad oil; 1 cup sliced onion; 1 cup shredded carrots; 2 teaspoons minced or pressed garlic; 1 teaspoon ground cumin; 8 warm flour tortillas (10 in.); Sour cream; Shredded jack cheese; Salsa; Salt and pepper

Servings: persons

1 pound boned, skinned chicken breasts
1 teaspoon olive or salad oil
1 cup sliced onion
1 cup shredded carrots
2 teaspoons minced or pressed garlic
1 teaspoon ground cumin
8 warm flour tortillas (10 in.)
Sour cream
Shredded jack cheese
Salsa
Salt and pepper

1
Rinse chicken, pat dry, and cut into 1/2-inch pieces.
2
In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.
3
Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.
4
Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.

983

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound boned, skinned chicken breasts, 1 teaspoon olive or salad oil, 1 cup sliced onion, 1 cup shredded carrots, and more.

Yes, Chicken-Carrot Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Carrot Fajitas

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