Recipe Du Jour [Chicken Fajitas]
Chicken Fajitas Recipe with Marinade.
Ingredients:
1 pound thin boneless skinless chicken breasts
2 cups thinly sliced bell peppers of various colors
1 red onion thinly sliced
2 teaspoons olive oil
Salt and pepper to taste
For the marinade:
3 tablespoons olive oil
1/4 cup lime juice
1 teaspoon honey
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ cup water
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 and ½ teaspoons smoked paprika
1 teaspoon onion powder
1 tablespoon chili powder
Instructions:
To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper. Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through. Slice the chicken breasts, then place on top of the reserved peppers and onions and serve while hot.
Ingredients:
1 pound thin boneless skinless chicken breasts
2 cups thinly sliced bell peppers of various colors
1 red onion thinly sliced
2 teaspoons olive oil
Salt and pepper to taste
For the marinade:
3 tablespoons olive oil
1/4 cup lime juice
1 teaspoon honey
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ cup water
½ teaspoon garlic powder
¼ teaspoon ground black pepper
1 and ½ teaspoons smoked paprika
1 teaspoon onion powder
1 tablespoon chili powder
Instructions:
To prepare the marinade, pour the lime juice, olive oil, and water into a large resealable bag. Add the remaining marinade ingredients to the bag. Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper. Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through. Slice the chicken breasts, then place on top of the reserved peppers and onions and serve while hot.
