Monday, March 8, 2010

Chicken Fajitas

Gee, look The Kitchen Witch is making ANOTHER Mexican dish! I told you, we like our Mexican food around here :) I realize fajitas are really more Tex-Mex but it's still considered Mexican to me.

Fajitas were always one of those things that I ordered in restaurants and never tried to make at home. I don't really know why other than the fact that they seemed intimidating. Oh how wrong I was!! With just a few basic ingredients that a well stocked pantry should have you too could be eating fajitas for dinner tonight. Oh, yeah, the good news is that the cooking time is less than 30 minutes on these babies. How awesome is that?

This dish is always a crowd pleaser too, because you can personalize your fajita to your own tastes. Hate tomatoes? No problem! Not a fan of bell peppers? Don't add them to yours. Kids want chicken and cheese only? Can do! Everyone can find something that they'll like with these gems.

Chicken Fajitas
serves 4
2 chicken breast
juice and zest of 1 lime
1 t cumin (fresh toasted and ground preferably)
1/2 t chili powder
3 cloves garlic, minced
1 T EVOO, divided
1/2 t kosher salt
pepper to taste
2 bell peppers (I used 1 small green, 1/2 of a red and 1 poblano pepper)
1 medium onion
1/2 c water
flour tortillas
toppers: sour cream, guacamole, cheese, tomatoes, fresh jalapanos, salsa, olives, etc.

Make marinade for chicken by combining lime zest, juice, salt, garlic, pepper,spices and 1/2 the EVOO together. Pour over chicken and allow to marinate for 2-3 hours. Don't go much longer than that, the acid in the lime juice will cook the chicken and after heat's applied it can dry out.

~*~Kitchen Witch Tip: if your running short on time you can pound your chicken very thin, or butterfly the breasts, exposing more meat to the marinade. 20-30 minutes in the marinade is enough time to give your chicken flavor when its very thin like this~*~

Slice peppers and onions into julienned strips. Toss with remaining EVOO to coat.

Remove chicken from marinade, pat dry for best browning. Be sure to scrape off any large pieces of garlic as well so it doesn't burn.

Cook chicken in a cast iron skillet over medium high heat. When chicken is done (160* internal temp) remove to a plate, cover with foil and allow to rest while peppers and onions cook.

Using the same pan add the oil coated peppers and onions. Cook about 5-7 minutes, stirring every few minutes, until peppers start to soften and onions brown on edged Deglaze pan with the water, scraping the cooked on bits up. This will turn your peppers and onions a deep mahogany color. Mmm...

Slice chicken thinly across the grain, squeeze a wedge of lime over top before serving with warmed flour tortillas and your favorite toppings. Enjoy!

Nutrition Facts provided by SparkPeople Recipe Calculator
4 Servings
Calories 148.2
Total Fat 4.8 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.8 g
Cholesterol 49.3 mg
Sodium 57.9 mg
Potassium 337.8 mg
Total Carbohydrate 5.7 g
Dietary Fiber 1.1 g
Sugars 0.8 g
Protein 20.4 g

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