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.

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Steps

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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.

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Drain chicken and discard marinade.

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Heat oven to 350f.

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Wrap tortillas in foil and place in oven.

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Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes , until softened.

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Add pepper strips and cook 2 minutes , until crisp-tender.

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Transfer vegetables to a bowl.

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Add chicken to skillet and cook about 5 minutes per side , until cooked through.

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Stir in vegetables and tomato.

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Cook , stirring , 2 minutes more.

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Stir in remaining cilantro.

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To serve , spoon chicken mixture onto tortillas and top with sour cream and salsa , if desired.

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Ingredients

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boneless skinless chicken breast halves, canola oil, fresh lime juice, tequila, fresh cilantro, garlic, ground cumin, lime zest, salt, pepper, low-carb flour tortillas, onion, green bell pepper, tomatoes, sour cream, green chili salsa