Chicken and Bell Pepper Fajitas

By April 7, 2011Uncategorized

4 skinless boneless chicken breast halves

5 tablespoons vegetable oil

1/4 cup fresh lime juice

1 tablespoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

8 6-inch diameter flour tortillas

1 large red onion, sliced

2 bell peppers, cut into 3/4-inch-wide strips

Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 T oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 min or up to 1 hr. Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 min. Turn oven off. Leave tortillas in oven. Heat 2 T oil in heavy large skillet over medium-high heat. Add onion and sauté 3 min. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet. Heat 1 T oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 min per side. Season with salt and pepper. Cut chicken into 1-in-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately. Bon Appetit, March 1996.


Author Terra

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