Chicken Fajita Marinade
Servings 4 servings
Ingredients
- ½ cup avocado oil or olive oil
- ¼ cup orange juice
- ½ cup lime juice freshly squeezed from 4 limes
- 1 teaspoon lime zest
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 2 pounds chicken such as breasts or thighs
- 2 cups vegetables such as sliced onion and bell pepper strips
Instructions
- Whisk together the ½ cup avocado oil, ¼ cup orange juice, ½ cup lime juice, 1 teaspoon lime zest, 1 ½ teaspoons salt, 1 ½ teaspoons dried oregano, 1 ½ teaspoons garlic powder, 1 teaspoon ground cumin, ½ teaspoon chili powder and ½ teaspoon paprika in a small bowl or measuring glass, or add to a mason jar and shake well.
- Place the 2 pounds chicken and 2 cups vegetables in a bag or large airtight container. Pour the marinade over top and seal. Marinate in the fridge for at least 30 minutes.
- Preheat grill and clean the grill grates. Place the marinated chicken onto the grill and the vegetables in a grill basket. Cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Notes
To cook on the stove. Heat a skillet over medium heat. Add a drizzle of olive oil. Place the marinated chicken in the skillet and surround with vegetables. Cook for 5-8 minutes on each side, stirring the vegetables often, or until the internal temperature reaches 165°F (74°C).
Nutrition
Serving: 0.25lbs | Calories: 456kcal | Carbohydrates: 14g | Protein: 32g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 370mg | Potassium: 512mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 4903IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
