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Rush Hour Chicken Fajitas


  • 2 medium green or red bell peppers or combination
  • 2 medium onions
  • 2   garlic cloves, peeled
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 2 tbsp Chipotle Rub
  • 12 (6-7-in.) flour tortillas
  • 1 1/2 cups (6 oz) shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup prepared salsa


  1. Cut bell peppers lengthwise into 1/4-in. strips and thinly slice onions lengthwise. Slice garlic using Garlic Slicer. Place vegetables in Deep Covered Baker. Combine chicken and rub in Classic Batter Bowl; turn to coat. Place chicken over vegetables.

  2. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165ºF in thickest part of chicken and juices run clear. Scoop Salad Chopper under chicken, avoiding vegetables if possible, and cut chicken into small pieces. Stir chicken into vegetables.

  3. Place tortillas into Large Micro-Cooker®; microwave, covered, on HIGH about 30 seconds or until warm. To serve fajitas, spoon chicken and vegetable mixture onto centers of tortillas. Serve immediately with cheese, sour cream and salsa.


  • 6  servings of 2 fajitas

Nutrients per serving:

Calories 490, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 105 mg, Carbohydrate 39 g, Protein 38 g, Sodium 980 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 1 vegetable, 4 medium-fat meat (2 carb)

Cook's Tips:

If desired, 1 pkg (1-1.25 oz) taco seasoning mix can be substituted for the Chipotle Rub.

To cook on the stovetop, prepare peppers, onions and garlic as directed. Slice chicken into 1/2-in. strips. Heat 1 tbsp vegetable oil in (12-in.) Skillet 1-3 minutes or until shimmering. Add chicken; cook 4-6 minutes or until cooked through. Add 1/4 cup water, vegetables and rub. Cover; simmer 3-4 minutes or until vegetables are crisp-tender.

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