Chili Lime Chicken Fajitas
Serves 6 Time: 2-5 hours Difficulty: Easy
Ingredients
For the Marinade:
- ¼ cup lime juice
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ cup olive oil
For the Toppings:
- 1 ½ pounds chicken breast, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 12 (6-8 inch) tortillas
To Serve:
- Shredded cheese
- Sour cream
- Salsa
- Diced tomatoes
- Guacamole
Directions
- In a resealable, gallon-sized plastic bag, mix lime juice, garlic, chili powder, salt, cumin, and oil until well-combined.
- Add chicken, seal bag, and knead to coat evenly.
- Let marinade 30 minutes - 6 hours (I don’t recommend more than 6 hours as the acid from the lime juice can break down the chicken, affecting its texture).
- Heat your griddle to medium-high heat and cover the surface with olive oil. Add the peppers and onions to half your griddle and cook for 2-3 minutes, turning occasionally.
- Add the chicken and marinade mixture to the other half of your griddle and cook for 8-10 minutes, turning occasionally. Cook until the chicken’s internal temperature is 165 degrees.
- Serve on tortillas, top with cheese, sour cream, guacamole, and tomatoes.