Fajitas with chicken and zucchini

Votes: 1

How to Make Chicken and Zucchini Fajitas

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Ripe summer zucchini can even be used in Mexican fajitas. They add a generous amount of fiber, and their neutral flavor complements the other, more vibrant ingredients of this vibrant dish. Make grilled chicken fajitas with zucchini. To ensure this vegetable blends harmoniously into this Mexican appetizer, fry it in a pan with tomatoes, jalapeños, and cilantro. The result is a deliciously flavorful and juicy vegetable mix that's served in tortillas with fried chicken pieces and lime wedges.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg boneless and skinless chicken breasts
6 cloves garlic, crushed
3/4 cup torn fresh cilantro
1 teaspoon fresh thyme leaves
3 jalapeños (red or green); 2 coarsely chopped, 1 thinly sliced
1/3 cup + 1 tbsp extra virgin olive oil + extra for grilling
1/4 cup honey
Juice of 2 limes + wedges for serving
2 zucchinis and/or squash, thinly sliced
1 bunch green onions, chopped
1 tomato, chopped
8 - 12 wheat tortillas

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, zucchini, zucchini, tomatoes, jalapeno pepper, lime juice, tortilla, thyme

Cooking the dish according to the recipe:

In a food processor, pulse the garlic, 1/2 cup cilantro, thyme, chopped jalapeño, 1/3 cup olive oil, honey, lime juice, and 1 teaspoon each salt and black pepper until smooth. Place the chicken in a large zip-lock plastic bag. Add the marinade, seal the bag, and toss to coat. Refrigerate for 30 minutes to 2 hours.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini in batches and cook, stirring occasionally, until tender and golden, about 3 minutes; season with salt. Transfer to a plate.

Add the green onions to the pan and cook, stirring, for about 2 minutes. Remove from heat. Add the tomato, sliced jalapeño, and the remaining 1/4 cup cilantro; return the zucchini to the pan, season with salt to taste, and stir. Cover to keep warm.
Preheat the grill to medium-high heat and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5-6 minutes per side. Transfer to a cutting board and let rest for 5 minutes.
Heat the tortillas according to package directions. Shred the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Garnish the fajitas with lime wedges.

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