Pat chicken dry with paper towels. Combine lime juice and 2 tablespoons fajita seasoning mix in a large resealable plastic bag. Add chicken; close bag. Turn bag to evenly coat chicken with marinade. Refrigerate for 1 hour, turning bag occasionally.
Switch up your chicken fajitas by marinating the chicken in fresh citrus juice.
Servings and Ingredients
|1 ½ lbs. Hy-Vee True chicken breast tenders, cut in half crosswise|
|⅓ c. fresh lime juice|
|1 (1.25 oz.) pkg. Hy-Vee Mexican-style fajita seasoning mix, divided|
|5 tbsp. Hy-Vee avocado oil, divided|
|8 Hy-Vee taco-size flour tortillas|
|1 (1-lbs.) container Hy-Vee Short Cuts fajita vegetables|
|Goat cheese, crumbled; for serving|
|Fresh cilantro, chopped; for serving|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Large cast-iron skillet
Heat 1/2 tablespoon avocado oil in a large cast-iron skillet over medium heat. Add 2 tortillas. Cook until lightly charred, turning halfway through. Remove from skillet; set aside. Char remaining 6 tortillas, 2 at a time, using 1/2 tablespoon oil for each batch.
Remove chicken from marinade; discard marinade. Heat 2 tablespoons avocado oil in same skillet. Add chicken; reduce heat to medium. Cook chicken for 10 to 12 minutes or until chicken reaches 165 degrees, stirring occasionally. Transfer chicken to a bowl.
Add remaining 1 tablespoon avocado oil to skillet. Add fajita vegetables and remaining fajita seasoning. Cook over medium heat for 3 to 4 minutes or until crisp-tender.
Add chicken to fajita vegetables in skillet; warm through. Serve chicken mixture in charred tortillas. Top with goat cheese and fresh cilantro, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 120mg
- Sodium: 1360mg
- Total Carbohydrates: 45g
- Protein: 45g
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