Chicken and Pepper Fajitas
This Tex-Mex favorite tastes just as good wrapped in lettuce leaves as it does in flour tortillas.
- Total Time:
Source: Everyday Food, October 2004
- 4 garlic cloves, pressed
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves (each 6 ounces)
- 3 tablespoons vegetable oil
- 2 bell peppers (red, yellow, or both), ribs and seeds removed, sliced 1/2 inch thick
- 1 medium onion, halved and sliced 1/2 inch thick
- Lettuce leaves
- Cilantro sprigs
- 1/3 cup reduced-fat sour cream
- 1/3 cup prepared salsa
- 1 cup shredded Monterey Jack cheese
- lime wedges
In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.
Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.
Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.
Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.