In a large resealable plastic bag, combine chicken, dressing, lime juice, and chili powder, turning to coat. Place bag in a large bowl and refrigerate for 4 hours or overnight.
Use Bolthouse Farms cucumber ranch dressing to marinade the chicken; no need for any extra seasonings.
Servings and Ingredients
|1 lbs. boneless skinless chicken thighs, or chicken breasts|
|½ c. Bolthouse Farms cucumber ranch dressing, plus additional for serving|
|2 tbsp. fresh lime juice|
|1 tbsp. Hy-Vee chili powder|
|12 gluten-free fajita size corn tortillas, warmed|
|2 c. red cabbage, finely shredded|
|1 large avocado, seeded, skinned, and sliced|
|Fresh cilantro, chopped, for garnish|
Things To Grab
- Large resealable plastic bag
- Large bowl
- Large baking sheet
- Meat thermometer
Preheat oven to 425 degrees. Lightly oil a large baking sheet. Remove chicken from marinade, allowing excess to drip off; discard marinade. Place chicken on baking sheet and bake 18 to 22 minutes or until no longer pink in the center (165 degrees). Let cool 5 minutes, and slice into thin pieces.
Serve chicken on tortillas topped with cabbage, avocado, and cilantro, drizzle with additional dressing, if desired.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 65mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Protein: 19g
Courtesy of Bolthouse Farms