Servings: 6
Prep time: 15 min Cooking time: 15 min
Ingredients
6 (3 oz.) boneless, skinless chicken breasts, sliced
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons olive oil, divided
2 bell peppers (green, red or yellow), cored, seeded and sliced
1 medium yellow onion, peeled and sliced
1 lime, juiced
6 whole wheat flour tortillas
Directions
Mix the seasonings in a small bowl with the cornstarch. Add 1 tablespoon of the oil and the juice of 1 lime and whisk to combine. Thin the mixture with water if it's too pasty. Set aside.
Slice the chicken into 1/4" thick slices and place in a bowl with 2/3 of the fajita seasoning marinade and toss to coat the chicken well. Set aside.
While the chicken marinates, slice the peppers and onion and place in a bowl with the remaining 1/3 of the marinade and toss the vegetables until well coated. Set aside.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat and add the vegetables. Cook for 5 minutes, until the onion softens, stirring occasionally. Transfer to a bowl.
Cook the chicken for about 4 minutes on each side. Add the peppers and onion back to the skillet and cook for another 2 minutes until everything is warmed through.
Remove from the heat and enjoy immediately.
Notes:
To complete the meal, serve with whole wheat flour or corn tortillas, pico de gallo, avocado crema (see recipe), and lime wedges.
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