All enjoy this hot radish dip, which is also quite simple to make. To suit your preferences, change the amounts of radish and garlic. Offer alongside veggies or crackers.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 tablespoon ground cinnamon
- salt and pepper to taste
- 2 large baking potatoes, peeled and cubed
- ¼ cup canola oil
- 1 large yellow onion, chopped
- 1 large clove garlic, peeled and minced
- 1 tablespoon chopped jalapeno peppers
- 1 lime, juiced
- 12 (6 inch) corn tortillas, warmed
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
- Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
- Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
- Serve the chicken and potatoes in warmed tortillas.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 1234 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I thought swapping a can of green chilies would be the equivalent of the jalapenos but it wasn’t. It needs the zip of the jalapenos. It was a little bland my way. Good, but needed something else. I did add green peppers. Here’s a tip- buy frozen chopped onions and green peppers. Saves a ton of time and tears.
I’ve been making this recipe for years. One of the first things I learned to cook from this website.
I thought this recipe was fantastic! I did a little alterations of my own as well. I added crushed red pepper to the onions and jalapenos, and then added honey into the dish when mixing it all together.
this was a great recipe that did need a little adjustment for our taste. I added a small amount of chicken stock to the chicken so that it would remain juicy. I also cooked the potatoes ahead of time at 400 then lowered the temperature to 350 1/2 hour later, add the chicken and continued cooking the potatoes in Olive Oil at the same time. I did add Cilantro, red peppers, extra fresh lime juice and preferred to use flour tortillas (not a fan of corn although they are the best for making Tortilla chips). Family loved it with sour cream. It’s a keeper!
It is a fav in our house. Just covered the chicken with foil(Helped keep it moist)and kept checking so it did not dry out/burn.
Added green pepper to the onion & garlic & used a squeeze lime, maybe added a little extra lime. Otherwise, cooked it as the recipe stated. It was delish, my spouse & 1 year old loved it!
I made these without the potatoes for a low carb version and loved it. The first time I used bottled lime juice and I measured 1/3 cup. The second time I added about 3 Tablespoons more than previously and it was outstanding.
Yum! The jalapeno makes it spicy, I love spicy food! The cinnamon adds a little sweet to it! I thought the total taste was fantastic!
Loved it
The best chicken fajitas we have ever eaten! The lime, cinnamon and toasty potatoes make this an authentic Mexican dish. I add more cilantro, since I’m a cilantro fiend. A blk bean/mango salad-recipe on Bush Beans can, rounded out our meal. Thank you for this recipe.
such a different flavor! chicken and cinnamon! i liked it!
The cinammon provides a nice and different flavorful twist to the fajita. Nice and filling too. Now if I just had better tortillas to put the chicken in, but that’s a totally different matter.
The only thing that really saved this dish was the potatoes…it was rather dry…we will try it again but with some small tweaks to the original recipe…
I am not one much for “interesting” tastes and was hesitent to try this, with the cinnamon but am glad that I did. I’ve made these a few times now and I think I like them better and better everytime. I cook my chicken in the slow cooker so it is really tender and easy to shred. Another thing that seemed odd to me was the potatoes and yet I love the extra touch. Yum!!!
Delicious, I’m 14, and I make dinner for my family once a week. I made it on monday and it was delicious! I followed the recipe pretty well, except I used more lime and green chile peppers with sprouted grain tortillas. 6 servings served about 4 of us, it went REALLY well. Definetly keeping this one
Absolute delicious! I made this tonight for my boyfriend and myself and we are in LOVE! Neither of us could stop going on about how great it was. I made some revisions: -sprinkled the potatoes with some cayenne before baking -Cooked the chicken and potatoes at the same time @ 400 but took the chicken out at 20 mins and the potatoes out at 30. – -Added almost a full bunch of chopped cilantro right before removing the chicken/jalapeno/onion mixture from pan -Used the juice of 2 limes -Used jarred jalapenos, about 2 TB Absolutely delicious!
Amazing…made the recipe without the jalapeno peppers because of my kids and reduced the chicken cooking time. Served with homemade guacamole. Yummy!!!! This is by far the best fajitas recipe I’ve tried!
I cut one potato into small cubes and baked in pan sprayed with pam. Added salt and pepper and cooked for about 45 min. I grilled 2 chicken breasts on the BBQ. I removed the chicken from the grill, added garlic powder and cinnamon. Set aside. Then I sauted red onion, yellow bell pepper and garlic in oil in a wok. Added chicken, fresh cut mushrooms, cayenne pepper, 3 tbs of red taco sauce, a handfull of pickeled jalapenos (not as hot as fresh but flavorful), and 4 diced pickled red peppers. Add the chicken and lime juice and sautee for about 1-2 more minutes. Garnished with sour cream, spinach, tomatoes, and cheese. Plenty of flavor. This meal was all natural with no preservatives… (except the tortillas which I use low calorie “FLat-Out” wraps that are only 90 cal/9 gm of fiber, & 9 gm protien
This recipe is excellent with a few changes. Baking the chicken makes it super dry so instead I cooked it on a stove top pan replacing the jalapenos with diced chilies. This made all the difference.
Delicious! I followed the recipe exactly, except I didn’t add the jalapeno peppers or any heat at all due to my little kids. It was still delicious. I cooked it at 400 degrees. I went 40 minutes for the potatoes and 30 minutes for the chicken. I think we’ll be having it again tonight. Even my most picky eaters loved it.
This was way yummy and fast and easy to make. I was able to cook and have time to hang out with my friends. And everyone enjoyed it.