Chicken Fajitas

Name: Chicken Fajitas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 bell peppers (any color), sliced; 1 teaspoon chili powder; 8 corn tortillas; 43 grams 1/3 cup crumbled cotija cheese (about; 2 cloves garlic, finely chopped; 1 teaspoons ground cumin; 4 servings Kosher salt and freshly ground pepper; 1 teaspoons grated lime zest, plus wedges for serving; 2 Tbsps extra-virgin olive oil; 118 milliliters prepared pico de gallo or fresh salsa; 1 red onion, sliced; 454 grams skinless, boneless chicken breasts

Chicken Fajitas might be just the main course you are searching for. Watching your figure? This gluten free recipe has 367 calories, 30g of protein, and 14g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up lime zest, kosher salt and pepper, chicken breasts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts.

Ingredients you will need

Chicken Breast

Salt And Pepper

Chili Powder

Cumin

Dry Seasoning Rub

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken and cook, turning, until golden, 4 to 5 minutes.

Ingredients you will need

Whole Chicken

Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes.

Equipment you will use

Baking Sheet

Oven

Frying Pan

Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Cutting Board

Frying Pan

Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese.

Ingredients you will need

Pico De Gallo

Bell Pepper

Vegetable

Lime Zest

Wrap

Whole Chicken

Cheese

Garlic

Cumin

Onion

Water

Salt

Equipment you will use

Aluminum Foil

Oven

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

bell peppers (any color), sliced 1teaspoon

chili powder 8

corn tortillas 43grams

1/3 cup crumbled cotija cheese (about 2cloves

garlic, finely chopped 1teaspoons

ground cumin 4servings

Kosher salt and freshly ground pepper 1teaspoons

grated lime zest, plus wedges for serving 2Tbsps

extra-virgin olive oil 118milliliters

prepared pico de gallo or fresh salsa 1

red onion, sliced 454grams

skinless, boneless chicken breasts

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.