Grilled chicken fajitas with lime marinade
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 483.1
- Total Fat: 11.1 g
- Cholesterol: 62.3 mg
- Sodium: 847.2 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 9.6 g
- Protein: 26.8 g
View full nutritional breakdown of Grilled chicken fajitas with lime marinade calories by ingredient
Introduction
I can't resist adding sour cream to these and using flour tortillas! You could certainly drop the fat and sodium by altering these. But the chicken and veggie filling is so healthy, I like to splurge on these additions! I can't resist adding sour cream to these and using flour tortillas! You could certainly drop the fat and sodium by altering these. But the chicken and veggie filling is so healthy, I like to splurge on these additions!Number of Servings: 6
Ingredients
-
2 whole skinless chicken breasts (or I like to mix in some skinless thighs, too)
4 medium bell peppers
2 large onions
juice of 5 limes
juice of 1 orange
1 bunch cilantro, chopped
2 jalapenos, sliced
1 Tbs black pepper
1 Tbs chili powder
3 cloves garlic, minced
flour tortillas (I count 2 per person)
sour cream (1-2 Tbs per person)
Directions
Juice the limes and orange into a shallow container large enough to hold all the chicken. Add the jalapenos, cilantro, black pepper, chili powder, and garlic. Mix, and set aside about 1/2 cup to be used for basting later.
Trim fat from chicken, but don't cut. Add chicken to marinade, let sit in fridge for 30 minutes, occasionally tossing to coat. (If you want to marinate longer to save last minute prep time, just add a whole diced onion to the mixture to keep the chicken from getting tough.)
Cut veggies into large slices (for easy grilling).
Cook chicken and veggies on the grill, basting veggies occasionally with reserved marinade. When done, slice chicken and veggies into fajita-size strips and serve!.
Number of Servings: 6
Recipe submitted by SparkPeople user BRANDY_SUE.
Trim fat from chicken, but don't cut. Add chicken to marinade, let sit in fridge for 30 minutes, occasionally tossing to coat. (If you want to marinate longer to save last minute prep time, just add a whole diced onion to the mixture to keep the chicken from getting tough.)
Cut veggies into large slices (for easy grilling).
Cook chicken and veggies on the grill, basting veggies occasionally with reserved marinade. When done, slice chicken and veggies into fajita-size strips and serve!.
Number of Servings: 6
Recipe submitted by SparkPeople user BRANDY_SUE.