Honey-Lime Chicken Fajitas

By cserumga

Per fajita with 1T salsa: 225 cal, 8g total fat, 21g carbs, 308mg sodium, 1g fiber, 16g protein

Ingredients

• 1 Tbsp vegetable oil
• 1 cup tomatillos, husked and quartered
• 1 cup poblano, seeded and chopped
• 1/2 cup onion, chopped
• 2 Tbsp jalapeno, seeded and chopped
• 3 garlic cloves
• 1/4 cup garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/3 cup plus 1 Tbsp fresh lime juice
• Salt and pepper to taste
• 1/3 cup honey
• 1/2 tsp cayenne
• 1 1/2 lb boneless, skinless chicken breasts
• 16 fajita size flour tortillas (6"), brushed with vegetable oil
• 2 cups queso blanco or Monteray Jack, shredded

Preparation

Step 1

Place 2-qt baking dish inside the oven; preheat oven to 500.

Toss tomatillso, poblano, onion, jalapeno, and garlic cloves with oil in a bowl. Transfer to preheated baking dish and roast until tender, 15 minutes.

Pulse vegetables in a food processor with cilantro, 1 Tbsp lime juice, salt, and pepper to blend; if thick, add water as needed.

Whisk 1/2 cup lime juice, honey, minced garlic, cayenne, salt, and pepper together in a measuring cup. Pour marinade over chicken in a resealable plastic bag and marinate in refrigerator for 30 minutes; preheat grill to medium. Remove chicken from marinade and grill to an internal temperature of 165, about 6 minutes per side, brusing with marinade every few minutes. Allow chicken to rest 5 minutes, then slice into strips. Reduce heat to low.

Grill tortillas 1 minute, flip over, and sprinkle with cheese. Cook until cheese is melted, about 1 minute.