Orange-Ginger Chicken Fajitas
Prep: 20 minutes plus marinating
Grill: 15 minutes • Serves: 4
6 tablespoons fresh orange juice
2 tablespoons PICS less sodium soy sauce
2 tablespoons 25% less sodium Montreal chicken seasoning
1 tablespoon grated fresh ginger
1/4teaspoon ground red pepper
1-1/4pounds Market 32 boneless, skinless chicken breasts, pounded to 1/2-inch thick then sliced 1/2-inch thick
1 (3.5-ounce) package shiitake mushrooms, stems removed, sliced 1/4-inch thick
1 medium yellow onion, halved and sliced 1/4-inch thick
1 cup matchstick carrots
8 fajita size PICS flour tortillas
1.In large bowl, whisk oil, orange juice, soy sauce, chicken seasoning, ginger and red pepper until combined; reserve 1/4 cup marinade. Place chicken in large zip-top plastic bag. Pour remaining marinade over chicken; seal bag, pressing out excess air. Refrigerate 1 hour.
2.Cover half of outdoor grill rack with aluminum foil; poke several holes in foil. Prepare grill for direct grilling over medium-high heat.
3.In large bowl, toss mushrooms, onion, carrots and reserved 1/4 cup marinade. Place 18 x 24-inch sheet aluminum foil on work surface; place vegetable mixture in center. Bring top and bottom of foil sheet together over vegetables; crimp together and fold down over vegetables. Double fold both ends of packet toward vegetables.
4.Remove chicken from marinade; discard marinade. Place chicken on foil-covered grill rack; place vegetable packet on hot grill rack. Cover and cook chicken 8 minutes or until internal temperature reaches 165°, stirring once; grill vegetables 15 minutes or until tender.
5.Fill tortillas with chicken and vegetables.
Approximate nutritional values per serving:
466 Calories, 18g Fat (2g Saturated), 78mg Cholesterol,
746mg Sodium, 41g Carbohydrates, 5g Fiber, 29g Protein
To warm tortillas: On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 35 seconds or until warm.
Serve topped with sour cream, sliced fresh jalapeño peppers and fresh cilantro sprigs.