This post is sponsored by Andy Boy
One of the best parts of going to college in Amherst, Massachusetts was the food. There were so many great options like Antonio’s Pizza, Bueno Y Sano, Fresh Side, Bruno’s…and so many more I can’t even list them all. It was inevitable I would go bankrupt on takeout and delivery while leaving hundreds of dollars on my dining hall meal plan. But when it came to sit-down restaurants we’d go to when our parents came to town, there were two mainstays: Bertucci’s and Chili’s. They had easy parking, short waits, and could handle seating half the dorm that tagged along for dinner.
By the time I finished college, I knew both restaurant menus front to back. My order changed a few times over the years, usually coinciding with how healthy my lifestyle was at the time, but the fajitas at Chili’s have been a favorite for a long time. That they’re served in their very own sizzling hot skillet has a lot to do with it, but I’m also such a fan of anything with a make-your-own vibe and lots of toppings.
One way I’ve tried to freshen up my fajitas at home is by incorporating different flavors–like tart lemon, oregano, fresh parsley, and tangy feta cheese for a Greek-inspired dish instead of the traditional Tex-Mex.
Broccoli rabe is a superfood veggie with its own Mediterranean roots, so using it in these Greek chicken fajitas not only makes sense; it creates a bolder, more robust dish overall. From the freshness of the lemon and parsley to the clean, cool, cucumber mint salsa–every bite packs a punch!
Greek Chicken Fajitas with Broccoli Rabe
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary
- 1 ¼ pounds boneless skinless chicken breast sliced into thin strips
Cucumber Mint Salsa:
- 1 small cucumber peeled and chopped into ½-inch pieces
- 1 cup grape tomatoes halved
- 2 tablespoons finely chopped fresh mint leaves
- Juice of 1 lemon
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil
- 1 large red onion thinly sliced
- 1 bunch Andy Boy broccoli rabe tough ends trimmed, chopped into 1-inch pieces
- 2 tablespoons finely chopped fresh parsley
- ¾ cup crumbled feta cheese
- 8 small corn tortillas
- Marinate the chicken: In a small bowl, whisk the olive oil, vinegar, mustard, oregano, thyme, and rosemary. Pour the mixture into a large resealable plastic bag and add the chicken. Squeeze as much air from the bag as you can, seal the bag, and gently toss to coat the chicken in the marinade. Refrigerate for at least 30 minutes and up to 24 hours.
- Make the cucumber mint salsa: In a small bowl, combine the cucumber, tomatoes, and mint. Add the lemon juice and olive oil, stir, and set aside until you are ready to serve. The salsa can be made 1 day ahead of time and stored, covered, in the refrigerator.
- Blanch the broccoli rabe: Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe and transfer to a paper towel-lined plate.
- Make the fajitas: Set a large nonstick skillet over medium-high heat. Remove the chicken from the marinade, discarding the remaining marinade, and add the slices in a single layer. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a plate. Add the olive oil, red onion, and broccoli rabe and cook, stirring frequently, until tender, 4 to 6 minutes. Return the chicken to the pan and stir in the parsley.
- Warm the tortillas: In a separate large, dry skillet over medium-high heat, warm the tortillas (2 or 3 at a time) for 2 minutes, using tongs to flip them halfway.
- To serve: Place 2 tortillas on each of 4 plates and divide the chicken and vegetable mixture among them. Top each taco with crumbled feta and cucumber mint salsa. Serve immediately.
Calories 339, Total Fat 15g, Sat Fat 4g, Carb 7g, Fiber 6g, Sugars 4g, Protein 38g