Chicken Tender Fajitas

• total time: 30 minutes

Ingredients

2 tablespoons canola or other neutral oil, divided

1 pound chicken tenders

1 tablespoon fajita or taco seasoning

2 large bell peppers (any color), seeded and sliced

1 large red onion (12 ounces), cut into 16 wedges

⅛ teaspoons fine salt, plus more to taste

¼ cups water

8 6-inch flour or corn tortillas

sour cream or plain Greek yogurt, for serving (optional)

hot sauce, for serving (optional)

Directions

In a large skillet (not nonstick) over medium-high heat, heat 1 tablespoon of the oil until shimmering.

Add the chicken and fajita seasoning. Cook, tossing with tongs, until the tenders are coated in the seasoning, then spread them out in a single layer in the pan. Cook until browned on one side, about 3 minutes, then flip and continue cooking until cooked through, about 3 minutes more. Transfer the chicken to a plate.

Reduce the heat to medium. Add the remaining 1 tablespoon of oil, the peppers, onion wedges and salt. Cook, tossing occasionally, until well browned and tender-crisp, about 10 minutes.

Add the water and, using a wooden spoon, scrape up and incorporate any browned bits on the bottom of the pan.

While the vegetables cook, wrap the tortillas in a damp tea towel and microwave them on HIGH for 30 seconds. Transfer the still-wrapped tortillas to a plate.

Use two forks to tear each chicken tender into 3 to 4 pieces and return them to the pan, along with any accumulated juices. Toss to combine.

Taste, and season with more salt, if desired. Serve with the tortillas, sour cream or yogurt, and hot sauce, if desired.

Nutrition

• Serving Size: Per serving (1 heaping c
• Calories: 492
• Total Fat: 16 g
• Saturated Fat: 3 g
• Cholesterol: 86 mg
• Sodium: 546 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 34 g