Chicken Fajitas
Chicken fajitas prepared with marinated chicken, bell peppers, and onions, served in warm tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless, sliced into strips) | 800 | Grams |
| Red Bell Pepper (sliced into strips) | 2 | Count |
| Green Bell Pepper (sliced into strips) | 2 | Count |
| Yellow Onion (sliced into strips) | 2 | Count |
| Olive Oil (for cooking) | 3 | Tbsp |
| Lime (juiced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Ground Cumin | 2 | Tsp |
| Chili Powder | 2 | Tsp |
| Paprika | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Flour Tortillas (medium size) | 10 | Count |
| Sour Cream (whole milk based) | 1 | Cup |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- In a large bowl, combine lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to make the marinade.
- Add the sliced chicken breast to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour.
- Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and onions. Sauté until they are tender and slightly charred, about 5 minutes.
- Return the chicken to the skillet with the vegetables. Stir to combine and heat through for 2 minutes.
- Warm the flour tortillas in a dry skillet or microwave.
- Serve the chicken and vegetable mixture in the warm tortillas. Top with sour cream and chopped cilantro.
Prep
- Marinate the chicken for at least 1 hour in advance.
Kitchen equipment
Large SkilletCitrus Juicer