SMOKY CHICKEN FAJITAS
Smoked paprika, a staple of Spanish cooking, adds a hit of flavor to these chicken fajitas.
Hot sauce Don't forget to slip a bottle of organic hot sauce into your beach bag. This one is gluten-free!
PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 6
1 (1.5 lbs) pkg Nature’s Promise Organic Boneless Skinless Chicken Breasts 1 lime 2 tbsp low-sodium soy sauce
how to pack a cooler
1 Choose wisely
A cooler with thick walls offers the best insulation.
2 The colder, the better
Pack food straight from the freezer. The colder your food is when you pack it, the longer it will stay fresh.
3 Make layers
Start by putting ice packs at the bottom of your cooler and alternate between food and more layers of ice.
4 Pack in reverse
Placing the food you will eat last at the bottom of your cooler allows it to stay as cold as possible for the longest amount of time.
2 tsp smoked paprika 2 tsp garlic powder 2 tbsp olive oil 1 small zucchini 1 (12 oz) pkg fajita vegetable mix 12 (6-inch) flour tortillas
STEP 1 Slice the chicken into thin cutlets by holding your hand on top of the breast and running a sharp knife parallel to the cutting board to make 2 even- sized pieces. Juice the lime into a bowl and mix with the soy sauce, paprika, garlic powder, and 1 tbsp olive oil. Combine the chicken and the marinade in a resealable bag and shake to coat the chicken breasts. Slice the zucchini and combine the fajita vegetables in another resealable bag with the remaining tablespoon olive oil. STEP 2 Preheat grill to high heat. Place the vegetables in a grill basket and cook for 8–10 min., tossing occasionally. Grill the chicken at the same time for 10–12 min. flipping once until charred and no pink remains on the inside. STEP 3 While chicken and veggies cook, warm tortillas on the grill until grill marks form (about 10–15 sec. per side). STEP 4 Cut chicken into thin strips and toss with the vegetables. Place on grilled tortillas with your favorite toppings.
Per serving: 407 calories, 12g fat, 2g saturated fat, 83mg cholesterol, 650mg sodium, 42g carbohydrate, 5g fiber, 3g sugar, 33g protein
66 AUGUST 2017
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