Chicken Fajitas with Fruit and Vegetables
This delicious Chicken Fajita recipe made with both fresh ingredients and canned fruit is both tasty and economical and will soon become a family favorite!
  • olive oil
  • 2 medium boneless chicken breasts
  • 1 onion, diced
  • 2 bell peppers, diced
  • 1 hot chile or jalapeƱo (seeded and minced, optional)
  • 1 tsp minced garlic
  • 1 large apple, peeled and chopped
  • 2 diced carrots
  • 1 can tropical fruit, undrained
  • ¼ cup lime juice
  • ⅓ cup water
  • tortillas, flour or corn
  1. Heat 1 tbs oil and 2 medium boneless chicken breasts (cut into bite size pieces) over medium heat
  2. Sprinkle with salt and pepper, stir until chicken is cooked, then transfer to a bowl.
  3. Add 1 tbs oil, diced onion, bell peppers, hot chile and minced garlic and cook until lightly browned, 5 to 10 minutes.
  4. Transfer to bowl with chicken.
  5. Add 1 tbs oil, apple and carrots to skillet and stir until ingredients soften and char slightly, 5 to 10 minutes. Transfer to bowl.
  6. Add tropical fruit with juice, lime juice and water to skillet and bring to a boil and cook, stirring, until thickened slightly.
  7. Return everything to pan and stir until heated through.
  8. Serve with tortillas, sour cream, cheese and salsa.
I prefer to dice the vegetables but you can slice them if you prefer.
May substitute canola or vegetable oil.
Original recipe called for jicama but I used an apple instead. I also substituted canned tropical fruit for mango cubes.
I also used lemon juice instead of lime because that's what I had on hand.
Nutrition Information
Calories: 839 Fat: 13g Saturated fat: 3g Unsaturated fat: 8g Carbohydrates: 116g Sugar: 47g Sodium: 589mg Fiber: 19g Protein: 66g Cholesterol: 146mg
Recipe by Marty's Musings at