Chicken And Grilled Vegetable Fajitas

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Chicken And Grilled Vegetable Fajitas

Chicken And Grilled Vegetable Fajitas
1 lb. boneless, skinless chicken thighs
2 large bell peppers (any color) seeded and quartered
1 large red onion peeled and cut in to 1-inch slices
3 cloves garlic minced
1/3 cup fresh lime juice
2 tbsp. vegetable oil
2 tsp. chile powder
1 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
12 (7 -inch) flour tortillas warmed
avocado strips
sour cream
cilantro leaves
Place chicken and vegetables in a large dish.
Combine lime juice, oil and seasonings in a small
bowl; mix well and pour over meat and
vegetables. Let marinate, refrigerated, several
hours. Heat grill to medium high heat. Grill
vegetables until light brown, about 3 minutes per
side. Place on a platter and cover with foil to keep
warm. Grill chicken about 5 minutes per side or
until internal temperature reaches 165ºF. Cut
chicken and vegetables into strips. Place some of
each into warmed tortillas and serve with avocado,
salsa, sour cream and cilantro leaves.

Makes 12 fajitas.
Nutritional Information:
290 calories, 16 g protein, 15 g total fat (4 g sat.), 22 g carbohydrate, 3 g fiber, 2 g sugar, 90 mg cholesterol, 300 mg sodium


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