Introduction: Chicken Fajitas & Peppers
These are great tasting fajitas. They are quick and easy to make. For a gluten free version use lettuce leaves in place of the tortillas or use gluten free corn tortillas. This recipe can also be found at gardengirlrecipes.com.
1½ lbs boneless and skinless chicken breasts; cut into ¼” thick slices
2 red peppers; cut into thin strips
2 yellow or orange peppers; cut into thin strips
½ large yellow onion; cut into slices
1 tablespoon olive oil
for the marinade:
2 tablespoon olive oil
4 tablespoons fresh squeezed lemon juice
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
Step 1: Prepare Marinade
In a small bowl, whisk together the ingredients for your marinade.
Step 2: Marinate Chicken
Place the sliced chicken into a Ziplock bag and pour the prepared marinade over it. Seal the Ziplock bag and set aside.
Step 3: Cook Peppers & Onions
In a large non-stick skillet, heat the oil. Add the peppers and onion and cook on medium/high heat for about 6 minutes.
Step 4: Add Chicken
Add the marinaded chicken and cook until no longer pink and all the juices have reduced, about 10-15 minutes. Serve fajitas in tortillas and add optional toppings such as sour cream or cilantro.