When my friend Maureen made this for my family recently, we all attacked it and could not believe how yummy it was! I’m not much of a cook, though, and just knew it would be too difficult for me to make. Boy, was I wrong! Check out this terrific recipe, perfect for a day when you are busy, perfect for doubling and freezing, or perfect for doubling and giving some to a friend! Let me know what you think!
Cilantro Lime Pesto Chicken Fajitas
-3 boneless, skinless chicken breasts
-Salt, pepper and garlic powder
-1/2 cup cilantro lime pesto (see below)
-1 medium onion
-1 pepper (whichever color you love best)
-Tortillas (I love Mission brand’s carb control version, which is whole wheat also, but you can choose corn tortillas for a gluten-free version)
-Taco sauce/picante sauce/salsa (whichever you prefer)
-1 ripe avocado
-Sour cream (omit for dairy free diets)
-Shredded cheese (omit for dairy free diets)
-Salt, pepper and garlic powder
-1/2 cup cilantro lime pesto (see below)
-1 medium onion
-1 pepper (whichever color you love best)
-Tortillas (I love Mission brand’s carb control version, which is whole wheat also, but you can choose corn tortillas for a gluten-free version)
-Taco sauce/picante sauce/salsa (whichever you prefer)
-1 ripe avocado
-Sour cream (omit for dairy free diets)
-Shredded cheese (omit for dairy free diets)
I like for things to be super easy, so I love to cook the chicken breasts in the slow cooker for a few hours on high. When they are cooked through, I take them out, chop them up and toss the pieces in a bowl. Then I sprinkle on some salt, pepper and garlic powder to taste.
Then I cook my chopped peppers and onions in a skillet with a little bit of olive oil. That’s when the cilantro lime pesto comes in (see recipe below). I take about 1/2 cup of that and stir it into the chicken mixture. Ready to serve! If you love the pesto, you can just add more to your fajita for a refreshing take on a fajita.
Cilantro Lime Pesto
-1 bunch fresh cilantro leaves
-3 tablespoons olive oil
-3 tablespoons sliced, toasted almonds
-2 tablespoons minced garlic
-2 teaspoons lime juice
-1/2 cup shredded Romano cheese
-2 teaspoons salt
-The chicken broth from the slow cooker, about 1/4 cup
-3 tablespoons olive oil
-3 tablespoons sliced, toasted almonds
-2 tablespoons minced garlic
-2 teaspoons lime juice
-1/2 cup shredded Romano cheese
-2 teaspoons salt
-The chicken broth from the slow cooker, about 1/4 cup
Using a food processor, blend ingredients together until smooth.
I like to get Mission Carb Balance tortillas to eat with my creation.
**Last night I used Flatout bread and it made a more substantial wrap and it was amazing!
Want more recipes? Check this out!
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