Bob Harper's Skinny Chicken Fajitas

by Rachael Ray Show Staff 9:00 AM, August 25, 2015

Aired August 25, 2015

Serves 4

1 pound chicken tenders
Salt and pepper
Non-stick cooking spray
1 green pepper, sliced into strips
1 red pepper, sliced into strips
1 onion, sliced into strips
1 jalapeños, sliced into rings
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
Juice of 1 lime
1 cup Skinny Slow-Cooker Tomato Sauce
Lettuce leaves, for serving
Cilantro, for garnish


Season chicken with salt and pepper.

Heat a large, non-stick skillet over high heat.

Once the skillet is hot, add in the chicken tenders. Cook for about 5 minutes then flip. Cook a few minutes more.

Add in the green pepper, red pepper, onion and jalapeño. Cook until vegetables begin to brown. Add in the cumin, chili powder and paprika. Toss the chicken and veggies around to coat. Add in the tomato sauce and lime juice. Bring to a simmer and remove from heat to cool.

When you’re ready to serve, place some of the chicken and vegetables into a lettuce cup and top with fresh cilantro leaves.