FOR YOUR TABLE
Chicken Fajitas
Recipe and image courtesy of Gina Homolka (skinnytaste.com)
- 1 lb boneless, skinless chicken breasts
- 3 Tbsp lime juice
- Ancho chile powder or Mexican chili powder, to taste
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 red bell pepper, seeded and cut into strips
- 1 green or poblano pepper, seeded and cut into strips
- 1 medium onion, cut into strips
- 2 tsp olive oil
- 8 (6-inch) flour or corn tortillas
- 1⁄2 cup shredded Mexican cheese, for garnish
- Sour cream (optional)
- Guacamole (optional)
Put chicken and lime juice in a zip-close bag and marinate in the refrigerator for at least an hour or overnight, then season with chile powder, salt, pepper, garlic powder and cumin.
Season vegetables with salt and pepper; toss with olive oil.
To grill the peppers and onion on an outdoor grill, use a cast-iron skillet and grill over medium heat with the barbecue lid closed, stirring occasionally until tender, about 15 minutes. To cook indoors, use a large stovetop skillet over medium heat for 16 to 18 minutes, covered, until the onion and peppers are soft.
Heat an outdoor or indoor grill pan brushed with oil over medium heat; grill chicken until cooked through (to an internal temperature of 165 F), about 8 minutes per side. Transfer to a cutting board when done and cut into strips. Combine with the peppers and onion. Serve immediately with warmed tortillas, cheese and toppings, if desired. Makes 4 servings.