Chicken Fajitas with Summer Squash

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

4 to 6 servings

  • 6 cloves garlic, smashed
  • 3/4 cup torn fresh cilantro
  • 1 teaspoon fresh thyme leaves
  • 3 jalapeno peppers (green or red); 2 roughly chopped, 1 thinly sliced
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for the grill
  • 1/4 cup honey
  • Juice of 2 limes, plus wedges for serving
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
  • 2 zucchini and/or yellow squash, sliced
  • 1 bunch scallions, chopped
  • 1 tomato, chopped
  • 8 to 12 flour tortillas
  • Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.

  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.

  • Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.

  • Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.

  • Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.

  • Photograph by Kang Kim

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