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Photo: Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Active Time:20 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:30 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonscanola oil1tablespoonancho chile powder2teaspoonsground cumin2teaspoonspaprika1teaspoongarlic powder1teaspoonsalt1poundboneless, skinless chicken breasts3largepoblano peppers, seeded and sliced into 1/2-inch-thick strips1mediumyellow onion, cut into 1/2-inch-thick slices1ear corn, shucked8(6-inch) fajita-size corn or flour tortillas, warmed1mediumripe avocado, pitted and sliced¼cupsour cream¼cupchopped fresh cilantroLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
3tablespoonscanola oil
1tablespoonancho chile powder
2teaspoonsground cumin
2teaspoonspaprika
1teaspoongarlic powder
1teaspoonsalt
1poundboneless, skinless chicken breasts
3largepoblano peppers, seeded and sliced into 1/2-inch-thick strips
1mediumyellow onion, cut into 1/2-inch-thick slices
1ear corn, shucked
8(6-inch) fajita-size corn or flour tortillas, warmed
1mediumripe avocado, pitted and sliced
¼cupsour cream
¼cupchopped fresh cilantro
Lime wedges for serving
DirectionsPreheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.Originally appeared: EatingWell.com, February 2022
Directions
Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.
Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.
Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.
Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.
Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.
Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)500Calories26gFat39gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
