Ingredients

The following ingredients have 5 Servings
  • 2 pounds skinless boneless chicken breasts (sliced into thin strips)
  • 1 medium red pepper (deseeded and sliced into thin strips)
  • 1 medium green or yellow pepper (deseeded and sliced into thin strips)
  • 1 medium onion (peeled and sliced into thin strips)
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh black pepper
  • 2 cloves garlic (minced)
  • 6-8 tortillas (warmed)
  • sour cream
  • sliced avocado or guacamole
  • restaurant style salsa

Instruction

  • Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 over chicken, 1/3 over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
  • Serve with tortilla and optional garnishes.