Lyons Family Cookbook

Zesty Chicken Fajitas

1/2

cup

fresh orange juice

2

chipotles (from a can of chipotles in adobo sauce), or use just 1 for a milder heat

2

garlic cloves, coarsely chopped

3/4

tsp

salt, plus extra for the vegetables

1/2

tsp

freshly ground black pepper

1/2

tsp

dried oregano

1 1/4

lb

boneless, skinless chicken breasts, cut crosswise into 1/2" slices

1

medium onion, cut into thin rounds

2

medium bell peppers (any color you like), cut into strips

4

(8") whole-wheat tortillas

1

avacado, pitted, peeled, and finely chopped, for serving

1/4

cup

fat-free Greek yogurt (or use low-fat; optional), for serving

1

lime, cut into 8 wedges, for serving

1

Using a blender, food processor, or immersion blender, puree the orange juice, chipotles, garlic, salt, pepper, and oregano until smooth. In a large re-sealable plastic bag, combine the chicken and the marinade. Refrigerate for at least 30 minutes or overnight.

2

Preheat the broiler. Line a rimmed baking sheet with aluminum foil & spray with cooking spray.

3

Lift the chicken out of the marinade, letting any excess drip off. Arrange the chicken on one half of the prepared baking sheet. Place the onions and peppers on the other side of the baking sheet, season with extra salt, and spray lightly with cooking spray. Broil until the chicken is cooked through and the vegetables are browned in spots, 5-7 minutes.

4

Meanwhile, heat a medium cast-iron skillet over medium-high heat. Add the tortillas, one at a time, and warm on both sides, about 10 seconds per side. Serve the chicken and vegetables wrapped in the tortillas. If you like, top with avocado and yogurt and place lime wedges on the side.

All the components of these zesty fajitas sit on a single rimmed baking sheet and spend less than ten minutes under the broiler. So quick, y'all. The orange-chipotle marinade is packed with so much outstanding flavor that you don't really need to top these fajitas with anything. But, if you like, top them with some avocado and yogurt (a stand-in for sour cream) for a real Southwestern flavor. Let It Marinate: Marinades like the one in this recipe are a great way to pack a dish with flavor without adding a ton of fat and calories. You can marinate everything: chicken, meat, fish, and vegetables. Marinades build flavor into protein, allowing you to cook them simply and practically fat-free. A traditional Fajita recipe typically has 27g fat and 572 calories, while this recipe has 3g fat and 286 calories.

Source

Source: Bobby Deen -- From Mama's Table to Mine, 2013