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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. | 2. Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes. | 3. 2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside. | 4. 3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving. | 5. 4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds. | 6. 5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro leaf	1	cup	packed	3.68	0.5872	0.3408	0.0832
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
chicken broth	1/4	cup	low sodium	19.53	0.4725	2.7846	0.6552
scallion	3		cut	96.0	22.02	5.49	0.57
garlic clove	2			-	-	-	-
jalapeno	1		seeded	1.6312	0.3656	0.0512	0.0208
honey	1	tablespoon		-	-	-	-
kosher salt				-	-	-	-
chicken breast	1 1/2	1/2	boneless skinless	1170.2697	0.0	141.8612	62.93600000000001
red onion	1		sliced	64.0	14.944	1.76	0.16
bell pepper	2		quartered yellow	-	-	-	-
avocado	1		ripe halved seeded peeled	-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
cumin	1/8	teaspoon	ground	0.9844	0.1161	0.0468	0.0585
coriander	1/8	teaspoon	ground	0.6705	0.1237	0.0278	0.04
greek yogurt	1/4	cup	fat free	-	-	-	-
corn tortilla	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.