Chicken Fajitas with Guacamole

These hefty fajitas are bursting with Mexican favorites--chunky guacamole, grilled chicken, chopped tomato, olives, and cheese.


Chicken Fajitas with Guacamole

by 8  people


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Ingredients
  • 1/4  cup 
    olive oil or cooking oil
  • 1/4  cup 
    snipped cilantro or parsley
  • 2   tablespoons 
    lemon juice
  • 1   teaspoon 
    chili powder
  • 1/2  teaspoon 
    ground cumin
  • 1/2  teaspoon 
    pepper
  • 12   ounces 
    skinless, boneless chicken breasts
  • 8  8  inches 
    flour tortillas
  • 2   cups 
    shredded lettuce
  • 1   cup 
    shredded cheddar cheese (4 ounces)
  • 1   
    large tomato, chopped
  • 1/2  cup 
    sliced pitted ripe olives
  • 1   
    ripe avocado
  • 1   
    medium tomato, seeded, chopped, and drained
  • 2   tablespoons 
    finely chopped onion
  • 1   tablespoon 
    lemon juice
  • 1/4  teaspoon 
    salt
  • 1   teaspoon 
    finely shredded lemon peel
Directions
1.
For guacamole, seed and peel avocado. In a mixing bowl coarsely mash avocado. Add the medium tomato, onion, the 1 tablespoon lemon juice, and salt. Cover the surface of the guacamole with plastic wrap and chill up to 4 hours.
2.
For marinade, in a shallow nonmetallic dish combine oil, cilantro or parsley, lemon peel, the 2 tablespoons lemon juice, chili powder, cumin, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
3.
Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Wrap flour tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking chicken.
4.
To serve, cut chicken into bite-sized strips. On each tortilla, arrange chicken strips, shredded lettuce, shredded cheese, chopped tomato, and sliced olives. Roll up tortillas, tucking in sides. Serve with Guacamole. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 576, Fat, total (g) 32, chol. (mg) 74, sat. fat (g) 10, carb. (g) 45, pro. (g) 30, sodium (mg) 745, Percent Daily Values are based on a 2,000 calorie diet
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