Chicken Fajitas with Guacamole and Pico de Gallo
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Serving Size: 2 fajitas
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
For Marinade
- Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.
For Guacamole and Pico de Gallo
- In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. To finish the pico de gallo, add the tomatoes to the first bowl, mixing well. Adjust seasonings for both. To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.
For Skillet
- Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.
For Vegetables
- Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.
Assemble
- To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.
Notes
Cook Times
Ingredients
Ingredients
For the marinade:
- 1/3 cup extra virgin olive oil
- 1 lime zested
- 1/4 cup lime juice freshly squeezed
- 5 tablespoon fresh cilantro chopped
- 2 teaspoon fresh oregano
- 3 clove garlic crushed
- 1 tablespoon honey
- 1 teaspoon crushed red pepper adjust to your preference of spice
- 1 teaspoon ground cumin
- 2 teaspoon Kosher salt
- 2.5 pound boneless skinless chicken breast
For the guacamole and pico de gallo:
- 1/2 white onion small
- 1 jalapeno pepper finely chopped
- 1/2 cup fresh cilantro chopped
- 2 lime juiced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 avocado ripe
- 4 Roma tomato seeded and diced
For the fajitas:
- 3 cup red bell pepper different colors: red, yellow and green, seeded and sliced
- 2 cup onion sliced
Optional for serving:
- 20 flour tortilla
Cooking Tools Required
12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.
Nutrition
Calories: 494kcal | Carbohydrates: 45g | Protein: 31g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1283mg | Potassium: 951mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1864IU | Vitamin C: 79mg | Calcium: 132mg | Iron: 4mg
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