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Cast Iron Chicken Fajitas are a quick and easy meal with marinated boneless chicken breasts, sauteed onions, bell peppers, and topped with chipotle lime crema.
We are trying to eat healthier and get to the gym on a more regular basis. With all of these efforts, we’ve decided to swap out lard and extra virgin olive oil with Mazola® Corn Oil in many of our main dishes, homemade dressings, and marinades making our dishes be better for us. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see MAZOLA.com.
How to make chicken fajitas:
Step 1: Heat 2 tablespoons of corn oil in a large skillet over medium to high heat. Brown the chicken breasts on both sides, about 3 minutes each side. Use tongs to turn chicken.
Step 2: Remove the browned chicken, place on a plate or a small sheet pan lined with aluminum foil. Cover with aluminum foil to keep warm.
Step 3: Saute sliced bell peppers and yellow onion in the same pan you cooked the chicken, over medium to low heat. Add a little more corn oil if needed as they cook. Use a wooden spoon to stir occasionally. Season with salt and black pepper to taste. Cook until softened but still a bit firm, about 8-10 minutes.
Step 4: Slice the chicken into strips and place back in the cooked peppers and onions.
Step 5: Make the chipotle lime crema by stirring together the light mayonnaise, Greek yogurt, lime juice, pinch of salt, and chopped cilantro. Cover with plastic wrap and place in the refrigerator until ready to serve the fajitas.
Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for your family. There are so many great uses include baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. Mazola Corn Oil has a neutral taste, therefore the natural flavors of your food shine through. Mazola has a smoke point much higher than most cooking oils at 450°F and performs well in a variety of cooking applications, including stir-frying, sautéing, grilling and even baking. And while many home cooks may not realize that all cooking oils have a smoke point, once exceeded, it not only negatively affects the food’s flavor, but also the nutritional value.
Corn Oil has more cholesterol-blocking plant sterols than other cooking oils – four times more than olive oil and one and a half times more than canola oil. Clinical studies indicate that when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut. Be sure and try it in my Brown Sugar Mustard Grilled Chicken recipe in place of extra virgin olive oil, for a lighter version. To learn more about this claim, see MAZOLA.COM
Reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting butter with Mazola Corn Oil. To learn more about this claim, see MAZOLA.com. To lighten up the chipotle lime crema, I swapped out sour cream for Greek yogurt and full fat mayo for light mayo.
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Cast Iron Chicken Fajitas
- 2 pounds boneless skinless chicken breasts
- 3-4 bell peppers red, green, and orange, sliced
- 2 medium yellow onions sliced
- 2 tablespoons corn oil
- ¼ cup brown sugar
- 2 tablespoons honey
- ¼ cup orange juice
- ¼ cup Mazola Corn Oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 2 tablespoons Dijon mustard
- Black pepper to taste
Chipotle lime crema:
- 1 cup Greek yogurt
- 2 tablespoons light mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon ground chipotle pepper
- 1-2 tablespoons finely chopped cilantro
- Pinch of salt
- Freshly chopped tomatoes
- Mexican blend shredded cheese
- Cilantro finely chopped