Bobby Flay's Chicken Fajitas
These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.
Steps
1.
Put the cilantro , lime juice , broth , scallions , garlic , jalapeno , honey , and salt in a blender , puree until smooth.
Reserve 2 tablespoons.
Do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another.
Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.
Toss well to coat the chicken and vegetables and let stand , at room temperature , for 30 minutes.
2.
Add the avocado , 1 / 2 cup water , and the reserved 2 tablespoons cilantro sauce to the blender.
Puree until smooth and season with salt.
Set aside.
3.
Heat the oil in a small skillet set over medium heat until hot.
Add the cumin and coriander and continue to cook until fragrant , about 30 seconds to 1 minute.
Pour the spices over the yogurt and set aside for the flavors to blend.
Stir before serving.
4.
Preheat a grill for medium-high / direct heat cooking.
Oil the grill grates.
Grill the chicken and vegetables , turning , .
Ingredients
cilantro leaf, lime juice, low sodium chicken broth, scallions, garlic cloves, jalapeno, honey, kosher salt, boneless skinless chicken breasts, red onion, bell peppers, avocado, olive oil, ground cumin, ground coriander, greek yogurt, corn tortillas