Chicken Fajitas Recipe

4      Reviews by:    Nona Breeze   Chicken Fajitas Recipe uses garlic, red pepper flakes, chili powder, lime juice, chicken breast, cherry tomatoes, scallions, jalapeno, red onion, bell pepper, oil, and tortillas in making this tasty chicken fajitas recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings:4 Nutrition facts:402 calories14.7 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   15 Minutes Total Time:   35 Minutes

INGREDIENTS

• 1 clove garlic, peeled and smashed
• 1/4 tsp crushed red pepper flakes
• 1 tsp chili powder
• 1 tbsp fresh lime juice
• 1 pinch salt
• 1 pinch black pepper
• 1 lb. chicken breast, boneless and skinless
• To Make The Salsa:
• 2 cups cherry tomatoes, coarsely chopped
• 1/2 cup scallions, green and white parts, chopped
• Cooking spray
• 1 medium red onion, thinly sliced
• 1/2 medium red bell pepper, thinly sliced
• 1/2 medium green bell pepper, thinly sliced
• 1 tsp canola oil
• 4 tortillas, medium

DIRECTIONS

• In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour. Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.
• Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
• Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
• To serve, place 4 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.

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