These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Add rice and beans for a complete meal.
1teaspooncrushed red pepperadjust to your preference of spice
1teaspoonground cumin
2teaspoonKosher salt
2.5poundboneless skinless chicken breast
For the guacamole and pico de gallo:
1/2white onion small
1jalapeno pepperfinely chopped
1/2 cupfresh cilantrochopped
2limejuiced
1teaspoonextra virgin olive oil
1teaspoonKosher salt
2avocadoripe
4Roma tomatoseeded and diced
For the fajitas:
3cupred bell pepperdifferent colors: red, yellow and green, seeded and sliced
2cuponionsliced
Optional for serving:
20flour tortilla
Instructions
For Marinade
Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.
For Guacamole and Pico de Gallo
In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. To finish the pico de gallo, add the tomatoes to the first bowl, mixing well. Adjust seasonings for both. To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.
For Skillet
Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.
For Vegetables
Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.
Assemble
To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.
Notes
Reheating Instructions
Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.