Chicken Fajitas With Mexican Grilled Corn
Total Time - 50 minutes (Active Time - 40 minutes) / Makes 4 Servings
Cooking Sequence
- Prepare chicken and begin to marinate - 5 minutes
- Preheat grill; prepare corn recipe - 30 minutes
- Complete chicken recipe; serve - 15 minutes
|
|
Chicken Fajitas
Ingredients
Juice of 2 limes (1/4 cup)
Juice of 1 orange (1/2 cup)
1 3/4 lb boneless, skinless chicken breasts
2 tablespoons fajita spice
2 tablespoons canola oil
1 (16-oz) bag frozen pepper stir-fry (sliced bell peppers, onions)
8 medium flour tortillas
Prep
- Squeeze limes and orange for juice.
- Cut chicken into 1/2-inch strips (wash hands).
Steps
- Combine lime juice, orange juice, fajita spice, and oil to make marinade; reserve 1/4 cup for later use. Place chicken and marinade in large zip-top bag; seal bag and turn to coat chicken. Chill 30 minutes.
- Preheat large sauté pan on medium-high 2–3 minutes. Remove chicken from bag and place in pan (discarding bag and marinade); cook and stir 2–3 minutes or until lightly browned. Remove chicken from pan. Add pepper stir-fry and reserved marinade to pan; cook and stir 2–3 minutes or until tender.
- Warm tortillas following package instructions. Return chicken to pan; cook and stir 2–3 minutes or until thoroughly cooked. Serve chicken mixture in tortillas.
CALORIES (per 1/4 recipe) 610kcal; FAT 19g; CHOL 110mg; SODIUM 950mg; CARB 57g; FIBER 3g; PROTEIN 47g; VIT A 8%; VIT C 50%; CALC 8%; IRON 20%
Mexican Grilled Corn
Ingredients
4 ears fresh corn, husks and silks removed
2 tablespoons canola oil
2 teaspoons chili powder, divided
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 tablespoons light mayonnaise
1 1/2 tablespoons sour cream
1 tablespoon cilantro herb paste (or finely chopped cilantro)
Juice of 1 lime (1 tablespoon)
Steps
- Preheat grill. Combine in microwave-safe bowl, oil, 1 teaspoon chili powder, 1/2 teaspoon salt, and pepper; add corn, turning to coat evenly. Cover and microwave on HIGH 7–8 minutes or until tender.
- Combine in medium bowl, mayonnaise, sour cream, cilantro, lime juice, 1 teaspoon chili powder, and 1/2 teaspoon salt; set aside.
- Place corn on grill; grill 3–5 minutes, turning often. Toss corn with mayonnaise mixture and serve.
CALORIES (per 1/4 recipe) 180kcal; FAT 12g; CHOL 5mg; SODIUM 450mg; CARB 19g; FIBER 2g; PROTEIN 3g; VIT A 15%; VIT C 30%; CALC 2%; IRON 4%
Aprons Advice
- Complete your meal with sour cream, salsa, and guacamole for the fajitas, rice, beans, and flan for dessert.
- Grill the corn over indirect heat. Light one half of the grill; cook over the other half.
Recipe Version R-05/11-0115
miles
next to any item below.
to indicate that it has been added.
