Chicken and pepper fajitas
Recipe by Kelly Snyder
2 tablespoons olive oil
8 ounces chicken cutlets, cut into 2-inch strips
1 teaspoon ground cumin
kosher salt and black pepper
2 cloves garlic, chopped
1 medium onion, sliced
2 bell peppers, sliced
8 6-inch flour tortillas, warmed
sour cream, salsa, sliced avocado, and lime wedges, for serving
Prep. Time → 10 min
Cook Time → 10 min
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with the cumin, ½ teaspoon salt, and ¼ teaspoon black pepper. Add to the skillet with the garlic and cook, tossing occasionally, until cooked through, 4 to 6 minutes. Transfer to a plate.
2. Heat the remaining tablespoon of oil in the skillet. Add the onion and bell peppers and cook, tossing occasionally, until tender, 6 to 8 minutes. Add the chicken and toss to combine. Serve in the tortillas with the sour cream, salsa, avocado, and lime wedges.
main courses, avocado, chicken, fajitas, mexican, onion, pepper, salsa, sour cream October 13, 2012 16:39
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