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Chicken Fajitas Margarita - Low Carb

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“Got this off of the Atkins Web site, really good!! Marinate time: 4 hours If you like the heat of hot peppers, add a big pinch of chili powder to the marinade or top the fajitas with shredded jalapeno jack cheese.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight.
  2. Drain chicken and discard marinade.
  3. Heat oven to 350°F.
  4. Wrap tortillas in foil and place in oven.
  5. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened.
  6. Add pepper strips and cook 2 minutes, until crisp-tender.
  7. Transfer vegetables to a bowl.
  8. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary).
  9. Stir in vegetables and tomato.
  10. Cook, stirring, 2 minutes more.
  11. Stir in remaining cilantro.
  12. To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.

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