Fajitas de Pollo
Chicken Marinated with Onions and Peppers
Prep Time
30 min prep time +2 hrs marinate time
Number of Servings
serves 4
Ingredients
  • 4 Tbsp vegetable oil, divided
  • 2 Tbsp lemon juice
  • 3 cloves garlic, finely chopped
  • [q:1/2] tsp oregano
  • [q:1/2] tsp crushed red pepper flakes
  • Salt
  • 3 boneless, skinless chicken breasts, cut into chunks
  • 2 onions, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 4 tortillas
  • Fresh cilantro, finely chopped
Directions
  1. In a bowl, add 2 tablespoons of the oil, the lemon juice, garlic, oregano, red pepper flakes, and [q:1/4] teaspoon of salt.
  2. Toss chicken pieces in oil-lemon juice mixture. Cover and refrigerate for 2 to 4 hours.
  3. In a large skillet over medium heat, sauté onion and bell peppers in remaining 2 tablespoons of oil until tender, about 5 to 7 minutes. Remove from skillet and set aside.
  4. Add marinated chicken to same skillet. Cook chicken on medium-high heat for about 8 minutes, or until tender. Add onion and pepper mixture back to pan. Serve immediately with warm tortillas on side. Garnish with cilantro.
  5. Heat the tortillas, using one of the following methods:
    • Cast Iron or Skillet: Place the tortillas one by one in a dry pan set over medium-high heat. They will puff up, soften, and toast. Flip to heat both sides.
    • Oven: Wrap 6 to 8 tortillas in foil and place in a preheated 350° oven for 15 to 20 minutes.
    • BBQ: Place each tortilla on the grates above cooled coals for just a few seconds per side. Flip by using tongs. This method adds exceptional flavor.
Nutrition Info
661 Calories, 54 g Protein, 53 g Carbohydrates, 5 g Fiber, 25 g Total fat (3 g sat), 734 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B3 (niacin), B6, C, Folate, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin E, [nutrition:2] Iron, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin B12, D, K