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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use Bolthouse Farms cucumber ranch dressing to marinade the chicken; no need for any extra seasonings.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
250 Calories per serving
2 tacos
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 65mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Protein: 19g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Courtesy of Bolthouse Farms