Ingredients Jump to Instructions ↓

  1. 1 cup packed cilantro leaves, plus extra for serving

  2. 1/4 cup lime juice, about 2 limes

  3. 1/4 cup low-sodium chicken broth

  4. 3 scallions , cut into 1-inch pieces

  5. 2 cloves garlic

  6. 1 jalapeno, seeded if desired

  7. 1 tablespoon honey

  8. Kosher salt

  9. 1 1/2-pounds boneless skinless chicken breasts

  10. 1 red onion, sliced into 1/2-inch thick rounds

  11. 2 orange and/or yellow bell peppers , quartered, seeds removed

  12. 1 ripe avocado , halved, seeded and peeled

  13. 1 1/2 teaspoons olive oil

  14. 1/8 teaspoon ground cumin

  15. 1/8 teaspoon ground coriander

  16. 1/4 cup fat-free Greek Yogurt

  17. 12 corn tortillas

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

  6. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce .

  7. Copyright 2010 Television Food Network, G.P. All rights reserved Nutritional analysis per serving: (2 fajitas)

  8. Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg


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