create | LET’S EAT! CHICKEN FAJITAS IN A FLASH Replace your go-to taco night fare with this super-fast, mildly seasoned fajita recipe that’s sure to become a favorite. Opting for all-corn tortillas will make it more nutritious (and gluten-free). INGREDIENTS
4 cloves garlic, minced ¼ cup olive oil 3 tbsp. Worcestershire sauce 4 tsp. chili powder 1 tsp. sugar 3 tbsp. lime juice ½ tsp. salt 1 lb. chicken cutlets 4 bell peppers (any color), thinly sliced 1 yellow onion, thinly sliced Tortillas and your family’s favorite fajita toppings for serving ACTIVE TIME: 20 MIN. TOTAL TIME: 35 MIN. MAKES: 4 SERVINGS
1. Heat the broiler with one rack positioned about 4 inches away. 2. In a small bowl, whisk together the first seven ingredients. Set aside ¼ cup of the sauce, then place the rest, along with the chicken, in a large ziplock bag. Seal the bag and turn it to coat the chicken. 3. Toss the peppers and onion with the reserved marinade on a rimmed baking sheet. Spread them out evenly. Place the marinated chicken on top. 4. Broil, turning the chicken halfway through, until the chicken is no longer pink inside and the vegetables are charred, about 12 minutes. Slice the chicken into strips before serving with your favorite fajita toppings. PER SERVING (FILLING ONLY): 320 calories, 27g protein, 17g fat, 3g sat. fat, 15g carbs, 4g fiber, 497mg sodium
TEST KITCHEN TIP SEP T EMBER 2015
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We prefer cutlets for this recipe, but boneless skinless chicken breasts also work. Halve each breast lengthwise before cooking to make two thin portions.
