Chicken Fajitas with Crunchy Lime Cabbage and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative. Ingredients:
6 tablespoons olive oil, divided, plus additional for griddle |
2 garlic cloves, minced |
1 tablespoon chili powder |
2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices |
1 large red bell pepper, cut into 3/4-inch-thick strips |
1 large red onion, halved, sliced lengthwise |
3 cups thinly sliced red cabbage |
2 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
2 teaspoons finely grated lime peel |
6 to 8 fajita-size flour tortillas |
1 avocado, halved, pitted, sliced |
Directions:
1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
2. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
4. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
6. Per serving: 520 cal, 24g fat (3g sat), 87mg cholesterol, 373mg sodium, 36g carb, 4g fiber, 41g protein (analysis by Nutrition Data)ND's complete analysis › Nutritional analysis provided by Bon Appétit
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