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    Chicken Fajitas with Guacamole

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:21 AM EST
    servings:4
    cook time:12min
    recipe source:Better Homes and Gardens

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    This recipe has everything you need to enjoy these Mexican fajitas: grilled chicken, lettuce, cheese, tomatoes, olives, and guacamole. The chicken is marinated in a lemon-flavored marinade, which has chili powder in it to add spiciness. The chicken is then grilled for great charred flavor. This chicken fajita recipe is sure to satisfy your hunger for a Mexican-style meal.

    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-inch 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. 1For 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. 2For 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. 3Drain 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. 4To 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.

    Recipe Source

    More great recipes, menus and cooking tips at Better Homes and Gardens

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