Ripe summer zucchini can be used even in cooking mexican fajitas. They fill the snack with plenty fiber, and their neutral taste blends well with others more bright components of this colorful dish. Cook Fajitas from grilled chicken with zucchini. And so that this vegetable blend harmoniously into a mexican appetizer, fry it on pan with tomatoes, jalapenos and cilantro. It will turn out very flavored and juicy vegetable mix served on tortillas together with pieces of fried chicken and lime slices. друзьями: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg boneless and skinless chicken breasts
- 6 garlic cloves crushed
- 3/4 Art. torn fresh cilantro
- 1 tsp fresh thyme leaves
- 3 jalapeno pods (red or green); 2 chop coarsely, 1 cut into thin rings
- 1/3 Art. + 1 tbsp. l extra virgin olive oil + optional for grill
- 1/4 Art. honey
- 2 lime juice + serving wedges
- 2 zucchini and / or zucchini sliced in thin circles
- 1 bunch green onion, chopped
- 1 tomato chopped
- 8 to 12 wheat tortillas
Recipes with similar ingredients: chicken breasts, zucchini, zucchini, tomatoes, jalapenos, lime juice, tortilla, thyme
Recipe preparation:
- Beat garlic in a food processor, 0.5 tbsp. cilantro, thyme, chopped jalapenos, 1/3 tbsp. olive oil, honey, lime juice and 1 tsp. salt and black pepper until smooth. Put the chicken in a large plastic bag with ziplock. Add marinade, close the bag and mix everything to cover the chicken marinade. Put in the refrigerator for 30 minutes and up to 2 hours.
- Meanwhile, in a large frying pan over medium heat, heat the remaining 1 tbsp. l olive oil. In a few batches add zucchini and fry, stirring occasionally, until tender and golden color, about 3 minutes; salt it. Shift to a plate.
- Add green onions to the pan and fry, stirring, about 2 minutes. Remove from heat. Add the tomato, chopped jalapenos and the remaining 1/4 tbsp. cilantro; return the zucchini to the pan, salt over taste and mix. Cover so that the vegetables do not cool.
- Preheat the grill to moderate heat and grease the grill olive oil. Remove the chicken from the marinade and fry until readiness for 5-6 minutes on each side. Transfer to chopping a board; let rest 5 minutes.
- Preheat the tortillas as recommended on the package. Slice the chicken and salt. Serve on tortillas with a mixture of zucchini. Complete the fajitas with lime slices.
