Combine 2 tablespoons vegetable oil, lime juice, garlic, salt and pepper in a small bowl. After well mixed, pour into a baking dish. Place chicken in baking dish, coat with mixture. 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 of vegetable oil in a large skillet over medium-high heat. Add onion and saute 3 minutes. Add bell peppers and saute for 4-5 minutes, until vegetables are tender-crisp. Season with salt and pepper. Transfer vegetables to bowl and tent with foil to keep warm. Do not clean skillet. Heat remaining 1 tablespoon of vegetable oil in same skillet over medium-high heat.
Remove chicken from marinade and place in skillet. Cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture in warmed tortillas to create fajitas.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Sizzling Chicken Fajitas
Serves 8
Ingredients:
2 boneless, skinless chicken breasts, halved
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 red onion, sliced
1/4 cup fresh lime juice
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
8 flour tortillas, 6-inch
Directions:
Combine 2 tablespoons vegetable oil, lime juice, garlic, salt and pepper in a small bowl. After well mixed, pour into a baking dish. Place chicken in baking dish, coat with mixture. 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 of vegetable oil in a large skillet over medium-high heat. Add onion and saute 3 minutes. Add bell peppers and saute for 4-5 minutes, until vegetables are tender-crisp. Season with salt and pepper. Transfer vegetables to bowl and tent with foil to keep warm. Do not clean skillet. Heat remaining 1 tablespoon of vegetable oil in same skillet over medium-high heat.
Remove chicken from marinade and place in skillet. Cook for 3 minutes per side. Season with salt and pepper. Cut chicken into strips. Combine with vegetables. Divide vegetable and chicken mixture in warmed tortillas to create fajitas.
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