Food Styling: Karen Evans

Chicken Fajitas with Summer Squash

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.