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Chicken and Bell Pepper Fajitas
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Serves 8
Healthy, flavorful and easy to make!
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Ingredients:
4 chicken breast, boneless, skinless
5 tablespoon vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 flour tortillas
1 red onion, sliced
1 red bell pepper, cut into wide strips
1 green bell pepper, cut into wide strips
Directions:
Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Preheat oven to 350° F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saute 3 minutes. Add bell peppers and saute 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 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade and discard. Add chicken to skillet and cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve with tortillas.
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Chicken and Bell Pepper Fajitas
Serves 8
Ingredients:
4 chicken breast, boneless, skinless
5 tablespoon vegetable oil
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 flour tortillas
1 red onion, sliced
1 red bell pepper, cut into wide strips
1 green bell pepper, cut into wide strips
Directions:
Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
Preheat oven to 350° F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and saute 3 minutes. Add bell peppers and saute 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 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade and discard. Add chicken to skillet and cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve with tortillas.
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