Chicken Fajitas

By Beefman-2

Ingredients

• 1 pound Skinless, boneless chicken breasts; trimmed of all visible fat
• 3 tablespoon Orange juice
• 3 tablespoon Lime juice
• 1/2 teaspoon Lime juice
• 3 tablespoon Fresh cilantro; chopped
• 1 small Onion; quartered
• 1 Jalapeno chili; seeded and chopped (wear plastic gloves when handling)
• 2 Garlic cloves; minced
• Salt
• Black Pepper; freshly ground
• 1 small Avocado
• 1/2 cup Nonfat sour cream
• 1 large Tomato; seeded and finely chopped
• 1 1/2 cups Pico de gallo salsa
• 2 Poblano chiles
• 2 Red or yellow bell peppers
• 2 medium Onions; cut crosswise into 1" slices
• 10 Scallion
• 8 8-inch Fat free flour tortillas

Details

Servings 8
Cooking time 45mins
Adapted from bigoven.com

Preparation

Step 1

Arrange the chicken in a 13 x 9 baking dish. In a food processor or blender, combine the orange juice, 3 tablespoons of the lime juice, the cilantro, onion quarters, jalapeno chile peppers, and garlic. Puree until smooth. Season with salt and black pepper. Pour over the chicken. Cover and marinate in the refrigerator for 30 to 60 minutes. Turn twice while marinating.

Pit the avocado and cut into small cubes. Transfer to a small serving bowl. Sprinkle with the remaining 1/2 teaspoon lime juice and toss. Cover avocado with plastic wrap, letting wrap touch the surface of avocado, helping to avoid air from getting in. Place the sour cream, tomatoes, and salsa in separate small serving bowls.

Preheat the grill or broiler.

Grill the poblano chile peppers and bell peppers or broil 4" from the heat, turning occasionally, for 6 to 8 minutes, or until nicely charred. Transfer to a cutting board. Grill or broil the onion slices on a grill tray or broiler pan for 3 to 4 minutes per side, or until nicely charred. Transfer to the cutting board. Grill the whole scallions for 1 to 2 minutes per side, or until charred and wilted. Transfer to the cutting board. Scrape any burnt skin off the peppers (wear plastic gloves when handling). Remove and discard the cores and seeds. Cut the flesh into long thin strips. Arrange the vegetables on a platter and cover to keep warm.

Grill or broil the chicken 4" from the heat for 3 to 4 minutes per side, or until no longer pink in the center. Discard the marinade. Transfer the chicken to the cutting board and thinly slice against the grain.

Warm the tortillas on the grill or under the broiler for 10 seconds per side, or until soft and pliable. Place in a basket.

To serve, let diners place some chicken and vegetables on a tortilla. Spoon the avocados, sour cream, tomatoes, and salsa on top. Roll the tortilla like an envelope and eat with your hands.