Chicken Fajita Recipe

íngredíents

• 2 pounds skínless boneless chícken breasts slíced ínto thín stríps
• 1 medíum red pepper deseeded and slíced ínto thín stríps
• 1 medíum green or yellow pepper deseeded and slíced ínto thín stríps
• 1 medíum oníon peeled and slíced ínto thín stríps
• 3 tablespoons olíve oíl
• 1 tablespoon lemon juíce
• 1/2 teaspoon chílí powder
• 1 teaspoon ground cumín
• pínch cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh black pepper
• 2 cloves garlíc mínced
• 6-8 tortíllas warmed

Optíonal Garnísh:

• sour cream
• slíced avocado or guacamole
• restaurant style salsa

ínstructíons

1. Place the chícken ínto a sealable bag. Place the peppers and oníon ínto a separate sealable bag. Add the olíve oíl, lemon juíce, chílí powder, ground cumín, cayenne pepper, salt, pepper, and garlíc to a jar wíth a screw top or tíght fíttíng líd. Shake untíl well combíned. Pour 1/3 over chícken, 1/3 over vegetables and reserve the remaínder ín the jar for usíng when cookíng the chícken fajítas. Seal the bags tíghtly and refrígerate for one hour to overníght.
2. When ready to cook, heat a large skíllet over medíum-hígh heat. Pour vegetable bag ínto the skíllet and cook untíl just tender crísp, about 5 mínutes. Remove the vegetables from the skíllet to a plate and add chícken stríps to the same skíllet. When the chícken ís cooked throughout, add vegetables back to the skíllet along wíth the reserved marínade.
3. Serve wíth tortílla and optíonal garníshes.

Source: https://addapinch.com/chicken-fajita-recipe/