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Under 30 Minutes

Chicken and Pepper Fajitas

This Tex-Mex favorite tastes just as good wrapped in lettuce leaves as it does in flour tortillas.

  • Prep:
  • Total Time:

Source: Everyday Food, October 2004

Ingredients

  • 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

Additions (optional)

  • Cilantro sprigs
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup prepared salsa
  • 1 cup shredded Monterey Jack cheese
  • lime wedges

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

Cook's Notes

The chicken can be replaced with 1 1/2 pounds flank steak, cooked in the skillet to your liking and thinly sliced.

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