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Sizzling Chicken Fajitas
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Serves 8 |
Highly flavorful and incredibly easy.
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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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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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