Place chicken in a large resealable bag. Place peppers and onions in another resealable bag. Combine broth, vinegar, 1/2 cup olive oil, lime juice, garlic, chopped cilantro, chili powder, cumin seeds, salt, and oregano. Pour half of the marinade over chicken and remaining marinade over vegetables. Add jalapeno and lime slices to bag with chicken. Seal bags. Marinate in refrigerator for 2 hours.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Everyone loves chicken fajitas, right? Step up the flavor even more by allowing the chicken to marinate in herbs and spices for 2 hours.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. boneless skinless chicken breasts | ||
| 3 red, yellow, and/or orange bell peppers, seeded and cut into strips | ||
| 1 yellow onion, thinly sliced | ||
| 1 ½ c. Hy-Vee 33%-less-sodium chicken broth | ||
| ½ c. Hy-Vee apple cider vinegar | ||
| ½ c. plus 2 tbsp. Gustare Vita olive oil, divided | ||
| ⅓ c. fresh lime juice | ||
| 4 clove(s) garlic, chopped | ||
| ¼ c. fresh cilantro, chopped | ||
| 2 tbsp. Hy-Vee chili powder | ||
| 4 tsp. whole cumin seeds | ||
| 1 tsp. kosher salt | ||
| 1 tsp. Hy-Vee dried oregano leaves | ||
| 2 fresh jalapeno peppers, thinly sliced | ||
| 1 lime, halved and thinly sliced | ||
| 12 (6-inch) Hy-Vee fajita-size flour tortillas, warmed | ||
| Desired toppers, such as: Hy-Vee pico de gallo, avocado slices, fresh cilantro, and/or Hy-Vee sour cream |
Things To Grab
- 2 large resealable plastic bags
- Medium bowl
- Saucepan
- Skillet
Directions
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Remove chicken from marinade; discard marinade, jalapeno, and lime slices. Remove vegetables from bag; reserve marinade. Place reserved marinade in a saucepan; set aside. Heat oil in a skillet over medium-high heat. Cook chicken in oil for 10 to 15 minutes or until done (165 degrees). Let stand 5 minutes. Add remaining 1 tablespoon oil to skillet. Stir-fry peppers and onions in hot oil for 3 to 5 minutes or until crisp-tender.
Thinly slice chicken. Bring reserved marinade to a boil; drizzle over chicken and vegetables. Serve in warmed tortillas with desired toppers.
Nutrition facts
Servings
570 Calories per serving
2 fajitas
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 85mg
- Sodium: 750mg
- Total Carbohydrates: 41g
- Protein: 33g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%