Grills
Chicken Fajitas Recipe
Prep Time | 70 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 1/4 pounds to 1 1/2skinless boneless chicken breasts
- Salt
- 2 Tbsp canola safflower, peanut or grapeseed oil
- 1 large onion sliced lengthwise
- 3 bell peppers of various colors sliced into 1/4-inch strips
- Marinade
- 2 Tbsp lime juice
- 3 Tbsp. olive oil
- 1 Garlic Clove minced
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeño seeded and minced
- 1/4 cup chopped cilantro
- Extras
- 8-12 flour tortillas
- Salsa
- Sliced avocado
- sour cream
- Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
Ingredients
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Instructions
- In a bowl add all the marinade ingredients together. Add the chicken, mix well and let it marinate for one hour at room temperature.
- Remove the chicken from the marinade, wipe off the marinade and sprinkle salt on top of it.
- In a large frying pan, add a spoon of canola oil. When the oil begins to smoke add the chicken. Turn the chicken once it is nicely seared on one side. (about 2-3 minutes)
- Check if chicken is cooked, then remove onto a plate. Stack all the chicken together and wrap them in aluminium foil to retain heat while you cook the peppers.
- In a large skillet add one spoon of canola oil on high flame. add the bell peppers and onions.
- Stir well, until the peppers are cooked and have a slight blackening.
- Once the peppers and onions are cooked. Slice the chicken into strips and serve together.
- You can serve with cheese, warm tortillas and iceberg lettuce dressed with salt and vinegar