Flavorful Chicken Fajitas
1 hour, 30 minutes
(30 minutes active)
Main Dish
0 of 1
Ingredients
- 2tbsp (≈28gestimated from: Oil, canola [tbsp]) Canola Oil
- 2tbsp (≈30.5gestimated from: Lemon juice, raw [cup]) Lemon Juice
-
1
1/2 tsp (≈9gestimated from: Salt, table [tsp]) Seasoned Salt -
1
1/2 tsp (≈2.7gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano -
1
1/2 tsp (≈3.2gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground - 1tsp (≈3.1gestimated from: Spices, garlic powder [tsp]) Garlic Powder
-
1/2 tsp (≈1.4gestimated from: Spices, chili powder [tsp]) Chili Powder -
1/2 tsp (≈1.2gestimated from: Spices, paprika [tsp]) Paprika -
1/2 tsp (≈0.9gestimated from: Spices, pepper, red or cayenne [tsp]) Red Pepper Flakes optional -
1
1/2 lb (680.4glb → g) Chicken Breast, Boneless & Skinless cut into thin strips - 2tbsp (≈28gestimated from: Oil, canola [tbsp]) Canola Oil
- 1medium (≈119gestimated from: Peppers, sweet, red, raw [medium (approx 2-3/4" long, 2-1/2 dia.)]) Red Bell Pepper julienned
- 1medium (≈119gestimated from: Peppers, sweet, green, raw [medium (approx 2-3/4" long, 2-1/2" dia)]) Green Bell Pepper julienned
- 1medium (≈110gestimated from: Onions, raw [medium (2-1/2" dia)]) Onion sliced
- 6medium (≈294gestimated from: Tortillas, ready-to-bake or -fry, flour, shelf stable [tortilla]) Tortillas, Flour warmed
Marinade
Fajitas
Steps
- 1 In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
- 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 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
- 4 Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
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