Chicken Fajitas
Yield: 4 servings
Total Time: 4h 15m
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Ingredients
For the marinade
- 6 tbsp sunflower oil, divided
- 50mL fresh squeezed lime juice
- 10g garlic, chopped
- 1 tbsp Worcestershire sauce
- 50mL reduced sodium soy sauce
- 1 ½ tsp chili powder
- 1 ½ tsp cumin powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbsp water
- 2 tbsp unsalted butter
For the fajitas
- 595g chicken breast
- 230g bell peppers, sliced thick
- 195g yellow onion, sliced thick
- 8 small flour tortillas, warmed
Topping Suggestions
Prepare the Marinade
Step 1: Put chicken in the freezer for 30 mins to make slicing easier.
Step 2: While the chicken chills, gather ingredients.
Step 3: Slice the onion into thick slices and measure. Set aside.
Step 4: Slice the bell peppers into thick slices and measure. Set aside.
Step 5: Roughly chop the garlic and measure, set aside.
Step 6: Once the chicken has chilled in the freezer for 30 mins, remove to a cutting board and slice into fajita strips. I don’t like cutting proteins on my Boos block so I typically switch to a glass cutting board for this step.
Step 7: In one gallon food storage bag add 4 tbsp sunflower oil, fresh lime juice, Worcestershire, soy sauce, cumin, chili powder, onion powder, garlic powder, paprika, and water. Shake to combine.
Add ⅓ cup marinade to a separate gallon food storage bag along with the chicken strips and half the chopped garlic. Set aside.
Step 8: In the other marinade bag add sliced bell peppers, onions, and remaining chopped garlic.
Massage both bags to combine and then marinate in the fridge for 3 hrs (flipping bags at the halfway mark)
Cook the Fajitas
Step 1: Remove chicken and vegetables from the fridge, pour bag with chicken onto one plate and then pour bag with veggies onto another. Let sit at room temperature for 30 mins.
Step 2: Add butter to a 12″ skillet over medium heat for 4 mins.
Step 3: Add chicken and vegetables, cooking until liquid has evaporated, about 20 mins (stirring occasionally at first, then every min the last 5 mins).
Transfer to a plate and let rest 10 mins.
Step 4: When you are ready to serve, wrap tortillas in wet paper towels and microwave for 30-45 secs, until warmed.
Serve with preferred toppings!