Name: Chicken Fajitas with Crunchy Lime Cabbage and Avocado
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil, divided, plus additional for griddle; 2 garlic cloves, minced; 1 tablespoon chili powder; 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices; 1 large red bell pepper, cut into 3/4-inch-thick strips; 1 large red onion, halved, sliced lengthwise; 3 cups thinly sliced red cabbage; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons finely grated lime peel; 6 to 8 fajita-size flour tortillas; 1 avocado, halved, pitted, sliced

Lime is a good match for red cabbage, and its acid keeps the color bright. Napa cabbage is a delicious alternative.

Recipe information

Yield
Makes 6 servings

Ingredients

6 tablespoons olive oil, divided, plus additional for griddle

2 garlic cloves, minced

1 tablespoon chili powder

2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices

1 large red bell pepper, cut into 3/4-inch-thick strips

1 large red onion, halved, sliced lengthwise

3 cups thinly sliced red cabbage

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons finely grated lime peel

6 to 8 fajita-size flour tortillas

1 avocado, halved, pitted, sliced

Preparation

Step 1
Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or chill up to 4 hours.
Step 2
Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
Step 3
Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
Step 4
Meanwhile, place large griddle over 2 burners and heat over medium-high heat. Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
Step 5
Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

Nutrition Per Serving

Per serving: 520 cal

24g fat (3g sat)

87mg cholesterol

373mg sodium

36g carb

4g fiber

41g protein (analysis by Nutrition Data)

[ND's complete analysis](http://www.nutritiondata.com/facts-C00026Chickenqq0Fajitasqq0withqq0Crunchyqq0Limeqq0Cabbageqq0andqq0Avocado-01c50eL-00o20cw-01c50Tj-01c202t-09g308D-03E40dS-00D20VL-0pc10BJ-09g21NS-04q30cH-01c50ki-03E200_L0000101000000000000000000000400000000000000000000000000limeqq0peelqq0qq81qq0tspqq9.html?mbid=HDEPI) ›

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes