Marisa's Healthy Kitchen

Michael loved this one. I think with the crunchy cabbage, the spice of the chicken and the cooling avocado this was a real winner. Plus who doesn’t love grilled marinated onions and peppers?! And the colors are so divine!!! I marinated the chicken over night which made this a super fast meal the night that I did cook it. Love that when I am super busy!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado
recipe adapted from Bon Appetit March 2008

• 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 whole wheat flour tortillas
• 1 avocado, halved, pitted, sliced

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 let marinate overnight in the fridge.
2. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
4. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. (We use the wonderful Cuisinart Griddler!) 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.
5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.

I couldn't resist! How gorgeous is this red cabbage?!?!?