Tuesday, October 5, 2010

Recipe! Chicken Fajitas are tasty and easy to make!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado (serves 4-6)


6 tablespoons olive oil, divided

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 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

sour cream, optional

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 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, heat large pan over medium-high heat. Put chicken and vegetables in pan and cook until chicken is cooked through and vegetables are browned, stirring frequently, about 7 minutes.

5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices, and sour cream, if desired.

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