Chicken Fajitas
Ingredients:
| 3 | boneless, skinless chicken breast halves |
| 2 | tablespoons olive oil |
| 1 | onion |
| 3 | bell peppers (red, green, yellow) |
| 1 | lime |
| flour tortillas | |
Slice through chicken breasts horizontally to make cutlets. Salt both sides of each piece and place in a large bowl. Let brine for at least an hour in the refrigerator. Rinse breasts of any remaining salt and pat dry. Rinse out the bowl. Slice chicken into ½‑inch narrow strips across the grain and return to the bowl.
Fajita Seasoning:
| 2 | tablespoons olive oil |
| 1 | tablespoon lime juice (about 1 lime) |
| 2 | teaspoons tomato paste |
| 2 | teaspoons cumin |
| 1½ | teaspoons chili powder |
| 1 | teaspoon salt |
| 1 | teaspoon garlic powder |
| 1 | teaspoon oregano |
| ½ | teaspoon paprika |
| ¼ | teaspoon black pepper |
In a small bowl, zest and juice one lime into the olive oil. Stir in the rest of the seasonings to make a paste. Stir the seasoning paste into the chicken strips. Let marinate at least 30 minutes.
Clean peppers and remove stems and seeds. Slice peppers and onions into thin strips.
Heat 2 tablespoons of olive oil in a heavy skillet over medium to medium-high heat. In batches, sear chicken strips in a single layer for about 2 to 3 minutes on each side, until just cooked through. Transfer cooked chicken to a plate and continue cooking remaining strips.
Add a little more oil to the skillet if necessary and sauté the peppers and onions over medium heat for 4 to 5 minutes until softened. Add the chicken back into the skillet with the vegetables. Squeeze fresh lime over top and stir everything together.
Wrap chicken, onions, peppers, and optional toppings in flour tortillas. Topping options: sour cream, pico de gallo, avacado or guacamole, shredded cheese, cilantro.