Recipe: Grilled Chicken Fajitas
If you are looking for an authentic Mexican meal that is easy, stress-free, guaranteed delicious, and ready in under 20 minutes, this is the recipe for you!
***Note: this recipe is for 2-3 people***
Ingredients
Marinade:
2 boneless, skinless chicken breasts (no need to butterfly or pound thin!)
1 orange, juiced
2 limes, juiced
4 tablespoons canola oil
2 garlic cloves, chopped (or 1 teaspoon crushed garlic)
3 chipotle chiles in adobo sauce
3 tablespoons cilantro leaves, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
Combine all ingredients in a food processor or blender and puree until smooth and then, pour into a gallon-sized Ziploc bag. Add chicken and let marinate 2-4 hours in your refrigerator or even over night.
Vegetable topping:
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 lime, juiced
1 tablespoon canola oil
Toss pepper and onion in oil and lime juice and set aside.
Directions
Place your indoor grill pan over medium-high heat on your stove top. Using a paper towel, rub 1 tablespoon canola oil all over the pan and allow pan to preheat to the point is begins to let off some smoke. Also, preheat your oven to 350 degrees!
Remove chicken from marinade and let drain in a colander in the sink. Then, lay chicken in the bottom of your sink and season both sides with salt and freshly ground black pepper (approximately 1/2 teaspoon salt and 1/8 teaspoon of pepper per chicken breast).
Grill chicken 4 minutes per side. Then, add your pepper and onion mixture on top and all around the chicken and place the grill pan with chicken on it in your oven for 12 minutes.
Remove and let cool 6-8 minutes while you assemble your favorite toppings like shredded lettuce, chopped tomatoes, cheese, sour cream and taco sauce. During this time, you can also warm your tortillas in a shallow saute pan over medium heat for 1-2 minutes per side, just until soft and warm.
***Note: this recipe is for 2-3 people***
Ingredients
Marinade:
2 boneless, skinless chicken breasts (no need to butterfly or pound thin!)
1 orange, juiced
2 limes, juiced
4 tablespoons canola oil
2 garlic cloves, chopped (or 1 teaspoon crushed garlic)
3 chipotle chiles in adobo sauce
3 tablespoons cilantro leaves, roughly chopped
1 teaspoon ground cumin
1 teaspoon salt
Combine all ingredients in a food processor or blender and puree until smooth and then, pour into a gallon-sized Ziploc bag. Add chicken and let marinate 2-4 hours in your refrigerator or even over night.
Vegetable topping:
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 lime, juiced
1 tablespoon canola oil
Toss pepper and onion in oil and lime juice and set aside.
Directions
Place your indoor grill pan over medium-high heat on your stove top. Using a paper towel, rub 1 tablespoon canola oil all over the pan and allow pan to preheat to the point is begins to let off some smoke. Also, preheat your oven to 350 degrees!
Remove chicken from marinade and let drain in a colander in the sink. Then, lay chicken in the bottom of your sink and season both sides with salt and freshly ground black pepper (approximately 1/2 teaspoon salt and 1/8 teaspoon of pepper per chicken breast).
Grill chicken 4 minutes per side. Then, add your pepper and onion mixture on top and all around the chicken and place the grill pan with chicken on it in your oven for 12 minutes.
Remove and let cool 6-8 minutes while you assemble your favorite toppings like shredded lettuce, chopped tomatoes, cheese, sour cream and taco sauce. During this time, you can also warm your tortillas in a shallow saute pan over medium heat for 1-2 minutes per side, just until soft and warm.
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