Saturday, January 17, 2015

Chicken Fajitas

Another new main dish recipe! I'm sure fajitas aren't new to you, but maybe this marinade is. Loved it and will definitely use this recipe again. 
Chicken Fajitas
adapted from
4 TBSPs canola oil, divided
2 TBSPs lime juice
1 1/2 tsps seasoned salt
1 1/2 tsp ground cumin
1 tsp ground oregano
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
2 pounds boneless skinless chicken breast, pounded to 1/4 inch thick
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 small onion, sliced
Tortillas, shredded cheese, salsa, guacamole, sour cream, and other desired toppings.

1. In a large resealable plastic bag, combine 2 TBSPs oil, lime juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours (the longer the better).
2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 3-4 minutes on each side or until no longer pink. Remove from pan and slice.
4. Return pepper mixture and chicken to pan; heat through.
5. Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.
Makes 8 servings.

Finished Product