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Bobby Flay's Chicken Fajitas Recipe

Bobby Flay's Chicken Fajitas Recipe

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Ingredients:

Serving

1 cup packed cilantro leaf, plus extra for serving
1/4 cup lime juice , about 2 limes
1/4 cup low sodium chicken broth
3 scallions , cut into 1-inch pieces
2 garlic cloves
1 jalapeno, seeded if desired
1 tbsp honey
kosher salt
1 1/2 lbs boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 bell peppers, quartered , seeds removed ( orange, yellow, & or or red)
1 ripe avocado, halved, seeded and peeled
1 1/2 tsp olive oil
1/8 tsp ground cumin
1/8 tsp ground coriander
1/4 cup fat-free greek yogurt
12 corn tortillas

Directions:

1. 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.
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.
2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
4. 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. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	328.07 Kcal (1374 kJ)
Calories from fat	100.04 Kcal
		% Daily Value*
Total Fat	11.12g	17%
Cholesterol	67.2mg	22%
Sodium	404.58mg	17%
Potassium	697.69mg	15%
Total Carbs	33.81g	11%
Sugars	6.84g	27%
Dietary Fiber	6.42g	26%
Protein	27.51g	55%
Vitamin C	51.9mg	87%
Vitamin A	1mg	34%
Iron	17.7mg	98%
Calcium	83.5mg	8%

Amount Per 100 g
Calories	106.39 Kcal (445 kJ)
Calories from fat	32.44 Kcal
		% Daily Value*
Total Fat	3.6g	17%
Cholesterol	21.79mg	22%
Sodium	131.2mg	17%
Potassium	226.25mg	15%
Total Carbs	10.97g	11%
Sugars	2.22g	27%
Dietary Fiber	2.08g	26%
Protein	8.92g	55%
Vitamin C	16.8mg	87%
Vitamin A	0.3mg	34%
Iron	5.7mg	98%
Calcium	27.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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