A simple recipe for flavorful chicken fajitas with a zesty lime marinade, sautéed peppers and onions, and all your favorite toppings. Ready in minutes for a delicious, satisfying meal.
Ingredients extracted via AI
2 PL lime juice3 PL olive oilchili powderpaprikaground cuminonion powdergarlic powdersaltground black pepper680 g chicken breastsbell pepper1 ks onion2 PL oillimecilantroavocadoguacamoleMonterey Jack cheesecheddar cheesemozzarella cheeselettucesalsapico de gallosour creamtortilla
Procedure generated via AI
Squeeze two tablespoons of fresh lime juice into a large mixing bowl.
Add two tablespoons of olive oil, chili powder, paprika, ground cumin, onion powder, garlic powder, salt, and freshly ground black pepper. Stir well to combine.
Slice two large chicken breasts (about 700 g) in half lengthwise, creating four thin chicken fillets.
Dip the chicken fillets into the marinade, coating them thoroughly. Let them rest at room temperature while you prepare the vegetables.
Cut the bell peppers in half, remove seeds and stems, then slice them into 6 mm thick strips.
Peel and trim a medium onion, then cut it into thin lengthwise slices.
Heat a tablespoon of oil in a large heavy skillet over medium heat.
Place the chicken fillets in a single layer in the skillet and cook for 3 to 5 minutes on each side, until golden brown and the internal temperature reaches 74 °C (165 °F).
Transfer the cooked chicken to a cutting board and let it rest for a few minutes.
Add another tablespoon of oil to the skillet, then add the sliced onions and bell peppers. Sauté, stirring occasionally, for about 5 to 6 minutes until the vegetables are tender and slightly caramelized.