Lunch / Dinner
Chicken Fajitas with Cilantro-Lime Pesto
Load up a tortilla or two — this sizzling menu of chicken fajitas with cilantro pesto is Tex-Mex food at its finest. No matter how wonderful the cuisine is, there’s a fun casualness to meals that people can assemble themselves at the dinner table. These chicken fajitas are absolute crowd-pleasers.
Kick up the chicken with lime juice and spices, then round out the fajita mixture with onions and bell peppers. It’s meant to be a colorful dish, so feel free to use any or all colors of peppers. What’s most notable about this fajita recipe is the tangy pesto. Pesto is generally basil-based, but the cilantro used for this rendition better fits with the Tex-Mex theme.
FOR THE PESTO, PULSE:
FOR THE FAJITAS, TOSS:
For the pesto, pulse cilantro, jalapeños, Parmesan, almonds, chopped onion, garlic cloves, and 3 Tbsp. lime juice in a food processor until chunky. Drizzle in ¼ cup oil and process until smooth; season with salt and black pepper.
For the fajitas, toss chicken with 1 Tbsp. oil, 1 Tbsp. lime juice, cumin, coriander, oregano, and garlic powder. Heat 1 Tbsp. oil in a heavy skillet over high. Add chicken and cook until browned and cooked through, 5–6 minutes. Transfer chicken to a plate.
Heat remaining 1 Tbsp. oil in same skillet. Add sliced onions and bell peppers; cook until crisp-tender, about 5 minutes, stirring often. Return chicken to skillet with vegetables just to heat through; season with salt and black pepper.
Serve fajitas with tortillas, pesto, and sour cream.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 8g 40%
Cholesterol 80mg 26%
Sodium 997mg 41%
Carbs 51g 17%
Fiber 6g 24%
*Percent Daily Values are based on a 2,000 calorie diet.