Stefano's Chicken Fajitas

Put a little sizzle into your dinner tonight with these Tex-Mex style chicken fajitas. Marinated in lime, garlic and cumin, the chicken is flavourful and tender.


INGREDIENTS

3 skinless boneless chicken breasts, sliced on bias
1/4 cup fresh lime juice, for marinating
2 garlic cloves, chopped
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 cup vegetable oil
Salt and freshly ground pepper, to taste
8 flour tortillas (about 6-inch)
1 large yellow onion, sliced
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 lime, for finishing fajitas
Mango-Lime Salsa
Refried Beans with Bacon
Guacamole
Garnishes for serving such as sour cream, pickled jalapenos, fresh chiles, shredded cheese and lettuce


PREPARATION

Add lime juice, garlic, chili powder, cumin, and 2 tbsp. oil and salt and pepper to bowl. Mix to combine. Add chicken slices and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.

Preheat oven to 350 degrees F.

Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes.

Meanwhile, heat 2 tbsp. oil in a large cast iron pan or heavy bottomed skillet over medium-high to high heat. Remove chicken from marinade. Discard marinade. Add chicken to hot pan. Sauté until golden brown and chicken is almost cooked through, about 3 to 4 minutes. Add onions and peppers. Season with salt and pepper. Sauté until chicken is cooked through and veggies are crisp, about 2 to 3 minutes. Add squeeze of fresh lime juice.

Serve chicken fajitas with warm tortillas and lots of toppings. Try Mango-Lime Salsa, Refried Beans with Bacon, Guacamole, sour cream, pickled jalapenos, fresh chiles, shredded cheese and lettuce.



Yield: 4 servings.