Garlic Chili Chicken Fajitas
Try this tasty variation on the fajita theme at your next game or tailgate party, or for a special weekend family dinner. You can easily double or triple the recipe. You’ll find the garlic chili sauce in the Asian section of your supermarket. Pack the chicken strips in chili sauce in a zip top bag to carry to the game and skillet cook on the grill with the onion and peppers. The avocados and garlic chili sauce are an amazingly good combination.
- 2 boneless, skinless chicken breasts
- 1/4 cup garlic chili sauce, divided
- ¼ cup water, divided
- 1 tablespoon olive oil
- 1 medium sweet onion, sliced
- 1 yellow, green or red pepper, seeded and sliced into thin strips
- 2 Hass Avocados from Chile
- 2 tablespoons lime or lemon juice or cider vinegar
- 4 whole wheat flour tortillas
Nutritional Information Information per serving - calories 366, fat 18 g, monounsaturated fat 11 g, saturated fat 2.5 g, protein 24 g, carbohydrates 36 g, cholesterol 50 mg, sodium 851 mg, fiber 5.66 g.
Cut chicken breasts into strips about ½ to 1 inch wide by 2 to 3 inches long. In zip top plastic bag or medium bowl, mix chicken strips with half the garlic chili sauce and half the water. Refrigerate 30 minutes or several hours. In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips and cook, stirring occasionally, until just tender, about 6 to 8 minutes. Add chicken strips and cook and stir until chicken is done, about 6 to 8 minutes. Stir in remaining garlic chili sauce and water.
Meanwhile, rinse avocados. Cut in half. Spoon out pit. Slice avocados or cut into cubes. Toss with lime
Divide chicken, onions and peppers and avocados between tortillas to serve.