Chicken Fajitas with Summer Squash
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
