Chicken and Vegetable Fajitas

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	445445 cal
pro	30 g30g pro
total fat	13 g13g total fat
sat. fat	2 g2g sat. fat
carb	70 g70g carb
fibre	11 g11g fibre
chol	50 mg50mg chol
sodium	978 mg978mg sodium
% RDI:	-
calcium	77 calcium
iron	2929 iron
vit A	7070 vit A
vit C	133133 vit C
folate	3737 folate

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An average serving of fajitas can pack as many as 900 calories and 40 grams of fat. This good-for-you version from our bigger, bolder, brighter October 2004 issue's "Family Favourites Get Healthy" story increases the vegetables and reduces the saturated fats without sacrificing flavour. Add some salsa when rolling up the fajitas, if you like.

Ingredients

4 tsp lime juice 4 4tsp tsplime juice
1 tbsp chili powder 1 1tbsp tbspchili powder
2 tsp vegetable oil 2 2tsp tspvegetable oil
1 tsp ground cumin 1 1tsp tspground cumin
1/2 txp dried oregano 1/2 1/2txp txpdried oregano
2 minced cloves of garlic 2 2minced cloves of garlic
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
2 2chicken breast, boneless, skinlesschicken breasts, boneless, skinless, 12 oz/375 g
1 onion , sliced1 1oniononions, sliced
1 sliced sweet green pepper 1 1sliced sweet green peppersweet green peppers
1 sliced sweet red pepper 1 1sliced sweet red peppersweet red peppers
1 carrot , thinly sliced1 1carrotcarrots, thinly sliced
1 zucchini , sliced1 1zucchinizucchinis, sliced
1/2 cup chopped fresh coriander 1/2 1/2cup cupchopped fresh coriander
1 avocado , peeled and sliced1 1avocadoavocados, peeled and sliced
12 small whole wheat tortillas , warmed12 12small smallwhole wheat tortillawhole wheat tortillas, warmed

Preparation

In small bowl, mix together half of the lime juice, the chili powder, oil, cumin, oregano, garlic, salt and cayenne pepper; divide in half and set aside separately.

Between plastic wrap, pound chicken to generous 1/2-inch (1 cm) thickness; rub with one of the lime mixture halves.

Place chicken on foil-lined rimmed baking sheet; broil, turning once, until browned and no longer pink inside, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and keep warm.

Meanwhile, in nonstick skillet, fry remaining lime mixture, onion, green and red peppers, carrot and zucchini over medium-high heat, stirring occasionally, until tender-crisp, about 4 minutes. Stir in coriander.

Sprinkle remaining lime juice over avocado. Divide chicken, vegetables and avocado among tortillas; roll up.

Source : Canadian Living Magazine: October 2004