Recipe by: Simone Lee
Source: Adapted from http://www.simplyrecipes.cm
- 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
- 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
- 1 large onion, sliced lengthwise into 1/4-inch strips
- 3 bell peppers of various colors, sliced into 1/4-inch strips
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Cut thick chicken breasts in half, horizontally: Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)
- Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour or up to 8 hours in the fridge.
- Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.
- Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan.
- As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.
- Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
Download PDF version here: tex-mex-chicken-fajitas-simone-lee