Chili Lime Chicken Fajitas

This recipe has been a favourite for YEARS in my kids cooking classes, so much so that some people still reach out to tell me that they continue to make it and their kids still ask for it.

What I really love about it is how versatile it is; though it calls for wraps to be used, I have served it:

• over rice;

• as a stir-fry on it’s own with extra veggies;

• drained of extra liquid and used as pizza topping;

• with extra sauce and canned tomatoes as a faux-chili;

• and tossed onto a salad in a pinch!

It is a fairly quick recipe, with your sauce being made first and your chopped chicken added to marinate while you prepare the vegetables. The thinner you’ve cut your chicken, the faster it will cook and be ready to eat!

As always, read through the recipe first so you can gather ingredients, prepare any items that need to be cut, peeled or opened before beginning. This keeps your flow going smoothly and prevents items from burning while you frantically look for the can opener that has walked away again!

Bonus tip: always use a meat thermometer to check if your proteins are cooked through - my heat settings & timing may be different than yours!

Chili Lime Chicken Fajitas

For 6 servings:

• 2 garlic cloves, minced

• 3 tbsp lime juice (~2 limes)

• 2 tbsp packed brown sugar

• 2 tbsp canola oil

• 1 tbsp low sodium soy sauce

• 1-1/2 tsp ground cumin

• 1-1/2 tsp chipotle chili powder

• 1 tsp freshly ground black pepper

• 1/2 tsp salt

• 1 pkg boneless skinless chicken breasts, cut into thin strips

• 1 each sweet red and green pepper, cored and thinly sliced

• 1 large onion, thinly sliced

• 1 stalk celery, thinly sliced on diagonal

• 1 cup drained and rinsed black beans

• 1/3 cup low sodium chicken broth

• 6 - 100% whole grain Tortillas

• 18 sprigs fresh cilantro

Directions:

• Whisk together the garlic, 2 tbsp of lime juice, brown sugar, 1 tbsp of oil, soy sauce, cumin seed, chili powder, black pepper, salt in large bowl.

• Add chicken, stirring well to combine. Let marinate for 15 min, turning over once

• Heat remaining 1 tbsp oil in large frying pan over medium-high heat;

• Cook sweet peppers, onion and celery for 6 min, stirring often or until softened and slightly charred.

• Push vegetables to side of pan. Add chicken mixture; cook for 2 min.

• Stir in black beans and chicken broth, scraping up browned bits on bottom of pan with wooden spoon. Continue to cook for 3 min, stirring occasionally or until chicken is tender and cooked through and liquid is absorbed.

• Stir in remaining 1 tbsp lime juice.

• Divide mixture among tortillas, garnish with cilantro

Notes

• If desired, top with salsa, sour cream, and grated cheese of choice.

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