Mexican Grilled Chicken Fajita

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into thin strips (1-inch chunks for fajita-style bites)
• 1/4 cup lime juice
• 2 tbsp olive oil
• 4-5 large fajita-style bell peppers (any color or mix of colors), sliced (about 1-inch thick)
• 2 large onions, sliced (about 1-inch thick)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/4 tsp cumin (preferably ground from whole cumin seeds)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8-10 warm flour tortillas (or corn, for an authentic touch)
• Fresh cilantro leaves for garnish
• Lime wedges for serving
• Fresh lime crema (see below for recipe)

Method

1. 1Grill the chicken until browned and cooked through, about 6-8 minutes per side; transfer to a clean plate and cover to keep warm.
2. 2In a large cast-iron or grill-safe skillet, heat 1 tbsp of oil over medium-high heat; add sliced peppers and cook, stirring frequently, until slightly charred and tender, about 8-10 minutes for bell peppers and 5-6 minutes for onions.
3. 3In the same skillet, add the remaining 1 tbsp of oil, minced garlic, dried oregano, cumin, smoked paprika, salt, and pepper; cook, stirring constantly, for 1-2 minutes until fragrant.
4. 4Add the cooked chicken back to the skillet and stir to combine with the pepper and onion mixture; continue cooking for 2-3 minutes, until the flavors have melded together.
5. 5Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds; keep warm and ready to assemble.
6. 6Assemble the fajitas by placing grilled chicken and pepper mixture onto a warmed tortilla and topping with a dollop of lime crema, a sprinkle of cilantro, and a squeeze of lime juice.
7. 7Serve immediately and enjoy!

Goes well with

• Black Bean Salad120 kcal
  Tangy Spice
• Mexican Fried Squash112 kcal
  Delicate, earthy, crispy

Nutrition per serving