Easy Chicken Fajitas
4

Serves 4

These tasty fajitas are deliciously quick to make. Splitting the chicken breasts ensures that they broil quickly. To split them, place on a cutting board and use a sharp knife to slice them evenly through while you apply slight pressure on top with the other hand.

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    Ingredients: 
    • 1/4 cup lime juice
    • 1/4 cup plus 2 tablespoons canola oil, divided
    • 2 cloves garlic, finely chopped
    • 1/4 cup chopped fresh cilantro
    • 1 teaspoon fine sea salt, divided
    • 1 pound boneless skinless chicken breasts, split horizontally
    • 2 yellow onions, sliced
    • 1 green bell pepper, sliced
    • 1 red bell pepper, sliced
    • For serving
    • 8 (8-inch) whole wheat tortillas, warmed
    • Salsa
    • Shredded Monterey Jack cheese (optional)
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    Method: 

    Put lime juice, 1/4 cup oil, garlic, cilantro, 1/2 teaspoon salt and chicken into a sturdy, resealable plastic bag; seal tightly, shake to coat chicken and refrigerate at least 1 hour or overnight.

    Arrange an oven rack 6 inches from the broiler; preheat the broiler. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions, peppers and remaining 1/2 teaspoon salt and cook, stirring occasionally, until onions are soft and golden brown, about 15 minutes. Meanwhile, remove chicken from its marinade and transfer to a foil-lined baking sheet; discard leftover marinade. Broil chicken, flipping once, until just cooked through, about 5 minutes per side. Transfer to a cutting board, set aside to rest for 5 minutes, then slice thinly.

    Arrange chicken on a platter with onions and peppers. Serve with tortillas, salsa and cheese on the side so that everyone can assemble their own fajitas.

    Nutritional Info: 
    Per Serving:610 calories (270 from fat), 30g total fat, 2g saturated fat, 75mg cholesterol, 1260mg sodium, 55g carbohydrate (6g dietary fiber, 6g sugar), 33g protein

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