Chicken Fajitas


1 1/2 pounds boneless chicken breasts, sliced into strips
3 tablespoons olive oil, divided
3 tablespoons lime juice
2 cloves garlic
1 cup packed fresh cilantro leaves
Cayenne and cumin to taste
1 large onion, sliced
2 red bell peppers, seeded and sliced
Garnish: salsa, sour cream, guacamole, chedda<


Slice chicken breasts into strips and place in a glass baking dish. In a blender combine 2 tablespoons of the oil, lime juice, garlic, cilantro, jalapeno, cayenne, cumin and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes.
Heat 1 tablespoon oil in a large skillet over medium heat, add chicken. Satue until just done, then add onions and peppers and cook until they are tender and begin to brown.
While chicken and vegetables are cooking, toast tortillas in a separate large skillet (with no oil), for about 30 seconds per side and keep warm in an aluminum foil pocket.
Place chicken and vegetables on a serving dish and the tortillas on a plate covered with a clean cloth napkin or towel to keep warm. Serve the following in small bowls as garnishes: sour cream, salsa, guacamole, and cheddar or Jack cheese.




Jazz this dish up even more by using spinach, sun dried tomato or other flavored flour tortillas. Or, whole wheat for an even healthier version!


4.0 servings


Thursday, February 11, 2010 - 3:21pm


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