Chicken Fajitas




1 1/2 lb chicken breasts

1/4 cup vegetable oil

3 cloves garlic, minced

1 tbsp lime zest

1 tsp cumin

1 tsp oregano

1 tsp Mexican chili powder

1/2 tsp smoked paprika

1 tsp salt

8 flour tortillas (or more)

Peppers and onions:

2 tbsp olive oil

1 red onion, sliced thin

2 bell peppers, sliced thin

1/4 tsp salt

1/2 tsp sugar


Trim and pound chicken breasts to even thickness. Place the seasonings, garlic, lime zest in a ziplock bag. Blend the marinade and add the chicken to the bag. Mix again and marinate in the refrigerator for at least 8 hours.

On nonstick pan heat olive oil on medium and cook the bell peppers, onion, salt and sugar together, until soft and starting to brown, about 10 minutes or less. Add 1/4 cup of water to the pan and scrape the pan with a wooden spoon.  Cook until water is evaporated and pan starts to brown. If vegetables are not tender yet, repeat the process again once more. Adjust seasoning if needed.

Start heating the grill or pan for the chicken. Cook until browned on side and flip. Cook on second side until cooked through, depending on thickness of chicken. Let chicken cool and cut into thin slices.

Warm the tortillas on the stove or in the microwave, covered with a wet paper towel for 30 seconds. Serve with chicken, pepper mixture, salsa and cilantro.

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