The credit for this recipe goes to Smucker's Jellies and Jams. I was surfing the net for low sugar, low calorie recipes and I stumbled upon this one. Have you been to the Smucker's Web site? Oh my gosh! Who would have known you can do so much with jellies and jams?
My new itty-bitty work space. I'm getting used to it. But I couldn't pass up the gorgeous picture of colorful peppers and fresh cilantro. The colorful peppers just make me happy....what do peppers do for you?
The chicken is cut in strips and dipped in fajita seasoning before browning. This is where all the flavor is at....And I know I had more than one pound of chicken. What I did was, I dumped the whole packet of seasoning in a shallow bowl and dipped the chicken strips in it. OOPS!! I didn't follow the recipe directions. Shame on me.....
You can tell I had way more than one pound of chicken strips. My large skillet is over-flowing. I had to plate some of my browned chicken until I got it all browned, then dumped it back in the skillet with the peppers. And the peppers with the chicken makes a gorgeous photo.
Yes, I'm all about capturing beauty, and food is a beauty.
You could probably go all out and add onions along with the peppers. And you could also add the fajita toppings like, sour cream, guacamole, tomatoes, cheese, etc....But I really think that those things would take away from what is laying in that tortilla. We added a little shredded lettuce along with the fresh cilantro. The fresh cilantro is what makes this perfect. The apricot flavor (sweetness), peppers, cilantro, and seasoned chicken just go perfect together. If I owned a restaurant I would be serving this as one of my specials....Completely perfect!!
Apricot Chicken and Pepper Fajitas
2 TBS olive oil
1 lb. skinless, boneless chicken breast, cut into 1/2 inch strips (I used 4 chicken breast halves)
1 pkg. fajita seasoning mix
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1/2 c. Smucker's Sugar Free Apricot Preserves
1 bunch chopped fresh cilantro
Heat oil in large skillet. Coat chicken strips with fajita seasoning (I coated mine lightly. I didn't dredge them in it). Cook chicken 2 minutes on each side, or until opaque on both sides. Add red and green pepper strips. Cook and stir 2 minutes or until chicken is done and peppers are fork tender (I like my peppers a little crispy, so I just did the 2 minutes). Stir in preserves. Cook 1 minutes or until heated through (melted). Fill tortillas with chicken and peppers. Top with cilantro and shredded lettuce.