Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
⅛ cup olive oil
½ teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoons Worcestershire sauce
¾ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon coarsely ground black pepper
1 garlic clove, minced
1 cup low-salt beef broth
Fajitas:
1 pound boneless, skinless chicken breast, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
½ large Vidalia or other sweet onion, sliced
Cooking spray
8 (6-inch) whole wheat flour tortillas
½ cup bottled salsa
¼ cup low-fat sour cream
½ cup chopped fresh cilantro
Fresh cilantro sprigs (optional, garnish)
Directions:
Instructions
To prepare marinade, combine first 10 ingredients in a large bowl; set aside. To prepare fajitas, trim the fat from chicken. Combine 1½ cups marinade with chicken in a large zip-top plastic bag. Seal and marinate in refrigerator up to 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Prepare grill. Remove chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place chicken and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until cooked throughout.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Place chicken and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and ½ tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
Recipe by In Good Taste at http://ingoodtaste.kitchen/easy_chicken_fajitas/