Chicken Fajitas

Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes

Yields: 2 Servings

Ingredients:

• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup lime juice, from about 3 limes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon smoked paprika
• 8 ounces boneless skinless chicken breasts
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 2 bell peppers (green, red, yellow or orange), thinly sliced
• 1/2 large Spanish onion, thinly sliced
• 2 tablespoons creamy Italian salad dressing
• Tortillas, for serving

Preparation:

In a large bowl, whisk together 1⁄2 cup oil, lime juice, chili powder, cumin, Mexican oregano and smoked paprika.

Season chicken with sea salt and freshly ground black pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.

When ready to cook, heat remaining tablespoon oil in a 12” Nonstick Fry Pan over medium heat. Add chicken and cook until golden and cooked through, 8-12 minutes to until cooked. Remove chicken and set aside.

To the same 12” Nonstick Fry Pan add bell peppers and onion to skillet and cook until soft, 5 minutes.

Add chicken and creamy Italian salad dressing then toss until combined and dressing reduces.

Serve with tortillas.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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