Cumin Lime Crusted Chicken Fajitas

By ctaubenheim

Ingredients

• 2 limes
• 1 Tbsp olive oil
• 1 Tbsp ground cumin
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz boneless, skinless chicken breast, thinly sliced
• cooking spray
• 1 small red onion, thinly sliced
• 1 small red bell pepper, cut into thin strips
• 1 clove garlic, minced
• 2 small Roma tomatoes, diced
• 1/4 cup torn cilantro leaves
• 2 oz Cabot 50% reduced fat cheddar, grated (about 1/2 cup)
• 4 tortillas

Details

Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

Grate 1 tsp of lime rind from 1 lime into a large ziploc plastic bag; cut the lime in half and squeeze the juices into the bag. Add olive oil, cumin, 1/4 tsp salt and pepper to bag. Add chicken, tossing well to coat. Seal bag and let marinate in fridge at least 30 minutes or up to overnight. Toss tomato, cilantro, remaining 1/4 tsp salt and the juice of the remaining lime in a small bowl. Refrigerate until ready to serve. Coat a large non-stick skillet with cooking spray; place over medium high heat. Add onion, bell pepper and garlic to pan; saute 5-7 minutes or until tender. Remove from pan and set aside, keeping warm. Wipe pan clean with paper towels; coat with cooking spray. Remove chicken from bag. Add to pan and saute over medium high heat 3 minutes or until desired degree of doneness. Divide cooked chicken, pepper mixture, tomato and shredded cheese evenly among tortillas and roll-up. Serve immediately.

Calories: 422
Total Fat: 11g
Cholesterol: 81mg
Sodium: 910mg
Carbs: 41g