Chicken Fajitas

Total Time:
1 hr 10 min
25 min
30 min
15 min

6 servings

  • 1 cup packed cilantro leaves, plus extra for serving
  • 1/4 cup lime juice, about 2 limes
  • 1/4 cup low-sodium chicken broth
  • 3 scallions, cut into 1-inch pieces
  • 2 cloves garlic
  • 1 jalapeno, seeded if desired
  • 1 tablespoon honey
  • Kosher salt
  • 1 1/2 -pounds boneless skinless chicken breasts
  • 1 red onion, sliced into 1/2-inch thick rounds
  • 2 orange and/or yellow bell peppers, quartered, seeds removed
  • 1 ripe avocado, halved, seeded and peeled
  • 1 1/2 teaspoons olive oil
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/4 cup fat-free Greek Yogurt
  • 12 corn tortillas

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, 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.

5. 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.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: (2 fajitas)

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

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

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4.5 71
This was very easy to make and my family loved everything except the yogurt sauce.  We will definitely make this again item not reviewed by moderator and published
I'm giving this one a four because it has potential. The chicken was really super tender and flavorful. The veggies were yummy. My problem was that two tablespoons of the marinade/sauce wasn't enough to really flavor the avocado. I ended up adding a lot more garlic and lime juice. Still, it was bland. So, next time I will double the sauce ingredients. The red peppers didn't look good at the store, so I used green bell and one poblano. item not reviewed by moderator and published
I have to agree with foy2. I don't like the new format you have adopted, It is nowhere near as user friendly. I only use this as saved recipes and go to another site for new recipes. Go back to the way it was, it wasn't broken. This frajita recipe is great by the way, I use it often. tI is in my saved recipes. item not reviewed by moderator and published
After one bite my husband said this was a keeper. Loved the sauces. Used sour cream instead of yogurt. Next time I'm going to double the recipe for the yogurt sauce and marinate the chicken overnight. item not reviewed by moderator and published
your web site sucks. what happened? item not reviewed by moderator and published
I was looking forward to using this recipe. Unfortunately, it fell way short of my expectation. The grilled chicken was not very tasty nor any way near what I had at my local Mexican restaurant. The avocado puree was good however. item not reviewed by moderator and published
Having tried numerous fajita recipes over the years, this one was wonderful!! My family loved it..the avocado sauce is delicious. I didn't grill the chicken this time but sauteed it and it turned out great, next time will definitely grill the chicken. LOVE this recipe, it will be one of our family's go-to favorites. item not reviewed by moderator and published
Delicious! I added the cumin & coriander to the marinade, then used the 2 Tblsp. of sauce to make an impromptu guac, with a few chopped baby tomatoes.... and served the entire grilled delightfulness with light sour cream, on white corn tortillas. So light, full of flavor & (almost guilt free! item not reviewed by moderator and published
Numm!! I had a good time making this meal! I always love it when I get to use the blender for making sauces! It usually means great things! The avocado sauce is amazing! The yogurt sauce isn't the best but I added a bit of sugar and that seemed to help quite a bit. Super healthy as well! There is barely any oils in this meal and definitely no saturated fats! Tons of vitamins! This meal could easily feed 4, but will feed me and my husband for a couple days!! NICE! item not reviewed by moderator and published
Loved this recipe. Seemed complicated at first but was really simple. The flavor of these fajitas was the best I've ever had! I highly recommend. I will certainly make it again. item not reviewed by moderator and published

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