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Publix Simple Meals

Chicken Fajitas with Mexican Grilled Corn

Chicken Fajitas with Mexican Grilled Corn
Total Time:
50 minutes

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


4 limes, for juice
1 orange, for juice
1 3/4 lb boneless, skinless chicken breasts
2 tablespoons fajita spice
2 tablespoons canola oil
12 oz fajita vegetables (sliced bell peppers, onions)
8 medium flour tortillas


  • Squeeze limes for juice (1/4 cup); squeeze orange for juice (1/2 cup).
  • Cut chicken into 1/2-inch strips (wash hands).


  1. 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 (wash hands). Chill chicken 30 minutes.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Remove chicken from bag and place in pan (discard marinade); cook and stir 2–3 minutes or until lightly browned. Remove chicken from pan. Add fajita vegetables and reserved marinade to pan; cook and stir 2–3 minutes or until tender.
  3. Warm tortillas following package instructions. Return chicken to pan; cook and stir 2–3 minutes until vegetables are tender and chicken is 165°F. Serve chicken mixture in tortillas.

Mexican Grilled Corn


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
1 lime, for juice
2 tablespoons light mayonnaise
1 1/2 tablespoons sour cream
1 tablespoon cilantro herb paste (or finely chopped cilantro)


  1. Preheat grill (or grill pan). 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 for 7–8 minutes or until tender.
  2. Squeeze lime for juice (1 tablespoon). Combine in medium bowl: lime juice, mayonnaise, sour cream, cilantro, remaining 1 teaspoon chili powder, and 1/2 teaspoon salt.
  3. Place corn on grill; grill 3–5 minutes, turning often. Toss corn with mayonnaise mixture and serve.

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.

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Chicken Fajitas

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Mexican Grilled Corn

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Chicken Fajitas

CALORIES (per 1/4 recipe) 600kcal; FAT 19.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 940mg; CARB 55g; FIBER 2.00g; SUGARS 7g; PROTEIN 47g; CALC 6%; VIT A 30%; VIT C 35%; IRON 20%

Mexican Grilled Corn

CALORIES (per 1/4 recipe) 180kcal; FAT 12.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 460mg; CARB 19g; FIBER 2.00g; SUGARS 5g; PROTEIN 3g; CALC 2%; VIT A 15%; VIT C 30%; IRON 6%

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