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Chicken Fajitas Recipe


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     Chicken Fajitas

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 minutes
  Red Zinfandel (good for the heart!!)

3/4 lb skinless, boneless chicken breasts
1/4-1/2 head of (any color) thinly sliced cabbage or 1bunch of thinly slices kale / chard
2 Tbs chopped fresh garlic
1 Tbs fresh lime juice (divided)
1 tsp chili powder
1/2 tsp ground cumin
Vegetable oil
1 yellow or green zucchini, semi-thickly julienned
1 medium onion thinly sliced
1 can (14.5 oz) of diced tomatoes with green chile
1/4-1/2 tsp of sea salt
1/4 tsp black pepper
4 whole wheat tortillas
4 Tbs salsa (divided)
3 Tbs fresh cilantro (divided)
4 tsp non-fat greek yogurt
Lime wedges (optional)
2 radishes, thinly sliced (optional)

- Heat oven to 400F. - Toss chicken with cabbage/kale or chard, garlic, lime juice, 1 teaspoon oil, chili powder and cumin in a bowl. - Marinate for 20 minutes - Wrap tortillas in foil (will heat in the oven the last 10 minutes with the fajitas) - Coat a rimmed sheet pan with cooking spray - Add chicken with marinade, onion, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil - Toss to combine - Roast, stirring once, until chicken is cooked through, 20 minutes - After 10 minutes add tortillas to warm in the oven - Stir 2 Tbs salsa and 2 Tbs cilantro into chicken mixture - Divide evenly among tortillas - Top with remaining salsa, yogurt and remaining cilantro - Garnish with radish slices and lime wedges, if desired.

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