Chicken Fajitas

Name: Chicken Fajitas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ripe avocado, halved, seeded and peeled; 237 milliliters packed cilantro leaves, plus extra for serving; 12 corn tortillas; 2 cloves garlic; 59 milliliters fat-free Greek Yogurt; 0 teaspoons ground coriander; 0 teaspoons ground cumin; 1 Tbsp honey; 1 jalapeno, seeded if desired; 6 servings Kosher salt; 59 milliliters lime juice, about 2 limes; 59 milliliters low-sodium chicken broth; 2 teaspoons olive oil; 2 orange and/or yellow bell peppers, quartered, seeds removed; 1 red onion, sliced into 1/2-inch thick rounds; 3 scallions, cut into 1-inch pieces; 227 grams boneless skinless chicken breasts

The recipe Chicken Fajitas is ready in around 1 hour and 10 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This recipe makes 6 servings with 263 calories, 14g of protein, and 9g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, lime juice, corn tortillas, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Ingredients you will need

Lime Juice

Green Onions

Cilantro

Jalapeno Pepper

Garlic

Broth

Honey

Salt

Equipment you will use

Blender

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

Ingredients you will need

Chicken Breast

Vegetable

Cilantro

Whole Chicken

Peppers

Onion

Equipment you will use

Bowl

Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

Ingredients you will need

Cilantro

Avocado

Sauce

Water

Salt

Equipment you will use

Blender

Heat the oil in a small skillet set over medium heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute.

Ingredients you will need

Coriander

Cumin

Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

Ingredients you will need

Spices

Yogurt

Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken.

Ingredients you will need

Vegetable

Whole Chicken

Cooking Oil

Equipment you will use

Grill

Let chicken rest 5 minutes.

Ingredients you will need

Whole Chicken

Place the tortillas on the grill until just warmed through, about 30 seconds.

Ingredients you will need

Tortilla

Equipment you will use

Grill

To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken.

Ingredients you will need

Whole Chicken

Peppers

Onion

Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Ingredients you will need

Cilantro

Tortilla

Avocado

Whole Chicken

Peppers

Onion

Yogurt

Sauce

Equipment

Ingredients

Servings:

ripe avocado, halved, seeded and peeled 237milliliters

packed cilantro leaves, plus extra for serving 12

corn tortillas 2cloves

garlic 59milliliters

fat-free Greek Yogurt 0teaspoons

ground coriander 0teaspoons

ground cumin 1Tbsp

honey 1

jalapeno, seeded if desired 6servings

Kosher salt 59milliliters

lime juice, about 2 limes 59milliliters

low-sodium chicken broth 2teaspoons

olive oil 2

orange and/or yellow bell peppers, quartered, seeds removed 1

red onion, sliced into 1/2-inch thick rounds 3

scallions, cut into 1-inch pieces 227grams

boneless skinless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Jimmy John's Vin De Sandwich Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.