Best Chicken Fajitas Dish (Print Version)
# Ingredients:
→ For the fajitas
01 -
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
02 -
Salt, to taste
03 -
2 tablespoons canola or extra virgin olive oil
04 -
1 large onion, sliced lengthwise into 1/4-inch strips
05 -
3 bell peppers (various colors), sliced into 1/4-inch strips
→ For the marinade
06 -
1/4 cup chopped fresh cilantro
07 -
1/2 jalapeño pepper, seeded and minced
08 -
1 clove garlic, minced
09 -
3 tablespoons extra virgin olive oil
10 -
2 tablespoons lime juice
11 -
1/2 teaspoon salt
12 -
1/2 teaspoon ground cumin
13 -
1/2 teaspoon chili powder
→ For serving
14 -
8 to 12 flour tortillas
15 -
Homemade or store-bought salsa
16 -
Sliced avocado or guacamole
17 -
Sour cream
18 -
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
# Instructions:
01 -
Cut large chicken breasts horizontally to achieve a thickness of 1/2-inch to 3/4-inch.
02 -
Combine cilantro, jalapeño, garlic, olive oil, lime juice, salt, cumin, and chili powder in a glass or plastic container.
03 -
Add chicken to the marinade, mix well, cover, and marinate for 30 minutes at room temperature or up to 8 hours in the refrigerator.
04 -
Remove chicken from the marinade, wipe off excess, and sprinkle with salt.
05 -
Heat 1 tablespoon of oil in a large cast iron pan on high heat. Once smoking, sear chicken for 2-3 minutes per side until well browned. Work in batches if necessary.
06 -
Remove seared chicken to a cutting board, stack, cover with foil, and rest for 5 minutes. Check doneness with a knife; cook further if needed.
07 -
Heat another tablespoon of oil in the same pan on high heat. Add onions and peppers, scrape up browned bits, and cook undisturbed for 2 minutes. Stir and cook for an additional 2 minutes.
08 -
Slice chicken into strips. Serve immediately with the cooked peppers and onions, warm tortillas, and optional sides such as shredded cheese, salsa, guacamole, and seasoned iceberg lettuce.
# Notes:
01 -
Marinating the chicken while preparing other ingredients saves time.
02 -
Stacking seared chicken and covering it with foil retains heat while cooking vegetables.