Name: Chicken Fajitas
Ingredients: 1½ lbs chicken breasts ((skinless, boneless)); 2 tbsp grapeseed oil; 1 large onion ((sliced lengthwise (root to tip) into 1/4-inch strips)); 3 bell peppers ((various colors, sliced into 1/4-inch strips)); 8-12 flour tortillas; 2 tbsp lime juice; 3 tbsp olive oil; 1 clove garlic ((minced)); ½ tsp salt; ½ tsp ground cumin; ½ tsp chili powder; ½ jalapeno ((seeded, minced)); ¼ cup cilantro ((chopped)); Salsa; Sliced avocado; Plain yogurt; iceberg lettuce ((dressed lightly with salt and cider vinegar))

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Chicken Fajitas

Course Main Course

Cuisine Mexican

Keyword fajitas

Servings 4 people

Author Chef Maria Cummins

Equipment

Ziploc bag
Cutting board
Knife
Frying pan and burner

Ingredients

Fajitas

1½ lbs chicken breasts (skinless, boneless)
2 tbsp grapeseed oil
1 large onion (sliced lengthwise (root to tip) into 1/4-inch strips)
3 bell peppers (various colors, sliced into 1/4-inch strips)
8-12 flour tortillas

Marinade

2 tbsp lime juice
3 tbsp olive oil
1 clove garlic (minced)
½ tsp salt
½ tsp ground cumin
½ tsp chili powder
½ jalapeno (seeded, minced)
¼ cup cilantro (chopped)

Extras

Salsa
Sliced avocado
Plain yogurt
iceberg lettuce (dressed lightly with salt and cider vinegar)

Instructions

In a large reusable plastic bag, combine all the ingredients for the marinade, add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
In a large skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with the extras

Chicken Fajitas

Equipment

Ingredients

Fajitas

Marinade

Extras

Instructions

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