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Food

Maple Chipotle Chicken Fajitas

Serves 4.

Written by
Maple Chipotle Chicken Fajitas
This is the perfect weeknight family meal as it allows everyone to assemble their own fajita just the way they like it. Boneless, skinless chicken thighs cook up nice and juicy under the broiler, but feel free to substitute butterflied chicken breasts if you prefer. [callout]

Tip

Make up a double batch of the maple chipotle sauce and use leftovers to brush on baked tofu or tempeh, drizzle over seared fish, or toss into sautéed vegetables. [/callout]

Ingredients

  • 1 1/2 tsp (7 mL) smoked paprika
  • 1 1/2 tsp (7 mL) maple sugar or coconut sugar
  • 1/2 tsp (2 mL) salt, divided
  • 1 1/2 tsp (7 mL) dry mustard powder, divided
  • 1 1/2 tsp (7 mL) garlic powder, divided
  • 1/4 tsp (1 mL) chipotle chili powder
  • 1/4 tsp (1 mL) ground black pepper
  • 1 lb (450 g) skinless, boneless chicken thighs
  • 1/4 cup (60 mL) tomato paste
  • 1/4 cup (60 mL) maple syrup
  • 1 chipotle chili pepper in adobo sauce, finely chopped
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 Tbsp (15 mL) fresh lime juice
  • 1 Tbsp (15 mL) grapeseed oil
  • 1 medium yellow onion, thinly sliced
  • 1 large bell pepper, any colour, seeded and sliced
  • 8 small flour or corn tortillas, warmed
  • 2 tomatoes, chopped
  • 1/2 cup (125 mL) cilantro leaves
  • 2 avocados, chopped
  • 1 lime, cut into wedges

Nutrition

Per serving:

  • calories 563
  • protein 29g
  • fat 25g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 62g
    • sugars 19g
    • fibre 12g
  • sodium 559mg

Directions

01
In small bowl, whisk together paprika, sugar, 1/4 tsp (1 mL) salt, 1 tsp (5 mL) mustard powder, 1 tsp (5 mL) garlic powder, chipotle chili powder, and black pepper. Rub seasoning mixture evenly all over chicken before transferring to airtight container, covering and refrigerating for at least 30 minutes and up to 2 hours.
02
Meanwhile, in small saucepan, stir together tomato paste, maple syrup, chipotle chili pepper, Worcestershire sauce, and remaining 1/2 tsp (2 mL) mustard powder and 1/2 tsp (2 mL) garlic powder. Bring to a boil over high heat before reducing heat to low and simmering mixture, uncovered, and stirring occasionally, for 5 minutes. Remove from heat, stir in lime juice, and set aside.
03
When ready to make fajitas, preheat broiler.
04
In large frying pan, warm grapeseed oil over medium high heat. Add onion and remaining 1/4 tsp (1 mL) salt. Sauteu0301 until tender, about 3 minutes, before adding bell pepper slices. Continue to sauteu0301 until peppers are crisp tender, about another 3 minutes. Set vegetables aside, but keep warm.
05
Place chicken on lightly oiled rimmed baking tray and broil for 3 minutes. Flip and continue to broil for another 3 minutes. Brush chicken with sauce, and broil until sauce is starting to caramelize, about 1 minute. Flip chicken over; brush other side with remaining sauce and broil again until sauce starts to caramelize, about 1 more minute, or until juices run clear when tested with a knife. Transfer chicken to cutting board and cut into strips.
06
To serve, place peppers and onions on serving platter. Top with sliced maple chipotle chicken. Serve alongside tortillas, chopped tomato, cilantro, chopped avocado, and lime wedges for diners to assemble their own fajitas.

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