Basic Chicken Fajitas

Name: Basic Chicken Fajitas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 medium bell pepper (any color), cored and sliced into 1/2-inch strips; 8 servings Freshly ground black pepper; 1 teaspoons chili powder; 79 milliliters coarsely chopped fresh cilantro; 2 mediums garlic cloves, finely chopped; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 1 null Juice of lime; 8 servings Kosher salt; 1 medium red onion, halved and sliced into 1/2-inch pieces; 454 grams boneless, skinless chicken breasts; 8 6-inchs (6-inch) tortillas (corn or flour); 3 Tbsps olive or vegetable oil

Basic Chicken Fajitas is a gluten free and dairy free main course. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 214 calories, 15g of protein, and 9g of fat each. A mixture of vegetable oil, kosher salt, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe is typical of Mexican cuisine.

Instructions

Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine.

Ingredients you will need

Chili Powder

Lime Juice

Coriander

Cilantro

Garlic

Cumin

Cooking Oil

Equipment you will use

Baking Pan

Whisk

Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.

Ingredients you will need

Marinade

Whole Chicken

Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Equipment you will use

Grill Pan

Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.

Ingredients you will need

Whole Chicken

Equipment you will use

Cutting Board

Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat.

Ingredients you will need

Salt And Pepper

Bell Pepper

Onion

Cooking Oil

Equipment you will use

Bowl

Place the vegetables on the grill pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes.

Ingredients you will need

Vegetable

Equipment you will use

Grill Pan

Transfer the vegetables to a serving dish. Meanwhile, warm the tortillas.

Ingredients you will need

Vegetable

Tortilla

Heat a medium cast iron or frying pan over high heat until hot, about 3 minutes.

Equipment you will use

Frying Pan

Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.Slice the chicken against the grain into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using).

Ingredients you will need

Sour Cream

Vegetable

Guacamole

Wrap

Whole Chicken

Grains

Salsa

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1medium

bell pepper (any color), cored and sliced into 1/2-inch strips 8servings

Freshly ground black pepper 1teaspoons

chili powder 79milliliters

coarsely chopped fresh cilantro 2mediums

garlic cloves, finely chopped 1teaspoons

ground coriander 1teaspoons

ground cumin 1null

Juice of lime 8servings

Kosher salt 1medium

red onion, halved and sliced into 1/2-inch pieces 454grams

boneless, skinless chicken breasts 86-inchs

(6-inch) tortillas (corn or flour)3Tbsps

olive or vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Burn Cottage Cashburn Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.