Chicken Fajitas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 4.8 g
  • Cholesterol: 49.3 mg
  • Sodium: 57.9 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 20.4 g

View full nutritional breakdown of Chicken Fajitas calories by ingredient
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Introduction

restaurant style and quality
http://andrea-thekitchenwitch.b
logspot.com/
restaurant style and quality
http://andrea-thekitchenwitch.b
logspot.com/

Number of Servings: 4

Ingredients

    2 chicken breast
    juice and zest of 1 lime
    1 t cumin (fresh toasted and ground preferably)
    1/2 t chili powder
    3 cloves garlic, minced
    1 T EVOO, divided
    1/2 t kosher salt
    pepper to taste
    2 bell peppers (I used 1 small green, 1/2 of a red and 1 poblano pepper)
    1 medium onion
    1/2 c water
    flour tortillas
    toppers: sour cream, guacamole, cheese, tomatoes, fresh jalapanos, salsa, olives, etc.

Directions

makes 4 servings
Make marinade for chicken by combining lime zest, juice, salt, garlic, pepper,spices and 1/2 the EVOO together. Pour over chicken and allow to marinate for 2-3 hours. Don't go much longer than that, the acid in the lime juice will cook the chicken and after heat's applied it can dry out.

~*~Kitchen Witch Tip: if your running short on time you can pound your chicken very thin, or butterfly the breasts, exposing more meat to the marinade. 20-30 minutes in the marinade is enough time to give your chicken flavor when its very thin like this~*~

Slice peppers and onions into julienned strips. Toss with remaining EVOO to coat.

Remove chicken from marinade, pat dry for best browning. Be sure to scrape off any large pieces of garlic as well so it doesn't burn.

Cook chicken in a cast iron skillet over medium high heat. When chicken is done (160* internal temp) remove to a plate, cover with foil and allow to rest while peppers and onions cook.

Using the same pan add the oil coated peppers and onions. Cook about 5-7 minutes, stirring every few minutes, until peppers start to soften and onions brown on edged Deglaze pan with the water, scraping the cooked on bits up. This will turn your peppers and onions a deep mahogany color. Mmm...

Number of Servings: 4

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Poultry |

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