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!
Calories 839kcal
Ingredients
- olive oil
- 2 medium boneless chicken breasts
- 1 onion diced
- 2 bell peppers diced
- 1 hot chile or jalapeño seeded and minced, optional
- 1 tsp minced garlic
- 1 large apple peeled and chopped
- 2 diced carrots
- 1 can tropical fruit undrained
- 1/4 cup lime juice
- 1/3 cup water
- tortillas flour or corn
Instructions
- Heat 1 tbs oil and 2 medium boneless chicken breasts (cut into bite size pieces) over medium heat
- Sprinkle with salt and pepper, stir until chicken is cooked, then transfer to a bowl.
- Add 1 tbs oil, diced onion, bell peppers, hot chile and minced garlic and cook until lightly browned, 5 to 10 minutes.
- Transfer to bowl with chicken.
- Add 1 tbs oil, apple and carrots to skillet and stir until ingredients soften and char slightly, 5 to 10 minutes. Transfer to bowl.
- Add tropical fruit with juice, lime juice and water to skillet and bring to a boil and cook, stirring, until thickened slightly.
- Return everything to pan and stir until heated through.
- Serve with tortillas, sour cream, cheese and salsa.
Notes
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.
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.