Crazy day with three babies who are sick. Seriously disgusting things going on in this house. No details coming; this is a food post after all.
I made these delicious fajitas for Thomas and I to eat and then Thomas didn’t come home for dinner. So now I have wonderful leftover for tomorrow night. I love leftovers.Print
- 3–4 medium chicken breast (about 2 pounds total), cut through the thickest part
- 1/4 cup + 2 Tbsp olive oil,** divided
- 1/4 cup fresh lime juice
- 3 1/2 tsp minced garlic, divided
- 2 tsp chili powder
- 2 tsp ground cumin, divided
- 1 jalapeno, seeded for less heat if desired, minced
- 2 tsp salt, more to taste
- 1 tsp freshly ground black pepper
- 3 medium bell peppers (preferably 1 red, yellow and green), seeded and sliced
- 1 medium yellow or red onion, sliced
- 3 Tbsp chopped fresh cilantro
- 10–12 (6-inch) flour tortillas, warmed
- Optional toppings such as sour cream, shredded cheese, salsa, and/or gaucamole
In a medium non-reactive mixing bowl (such as glass or stainless steel), whisk together 1/4 cup olive oil, lime juice, 2 tsp garlic, 1 tsp chili powder, 1 tsp cumin, jalapeno, salt and pepper.
Add chicken and toss well then submerge down into marinade. Cover and let marinate in refrigerator at least 1 hour and up to 6 hours.
Preheat a 12-inch cast iron pan over medium-high heat. Add 1 Tbsp olive oil then remove chicken from marinade, 1 piece at a time, slide chicken up between pointer and middle finger to remove marinade letting it drip back into bowl.
Place chicken in skillet spacing apart. Let cook until seared and browned on bottom, about 5 minutes.
Flip chicken and continue to cook until chicken registers 160 – 165 degrees on an instant read thermometer in center, about 5 minutes longer. If you find chicken is browning too quickly before cooking through you can reduce burner temperature slightly.
Transfer chicken to a cutting board, tent with foil and let rest 5 minutes before slicing.
Meanwhile add remaining 1 Tbsp oil to same cast iron skillet set over medium-high heat.
Add bell peppers and onions, season with salt and pepper. Saute about 4 minutes, only tossing occasionally and scraping up browned bits from the bottom of pan.
Add remaining 1 tsp chili powder and cumin, 1 1/2 tsp garlic and saute until just tender crisp, about 2 minutes longer.***
Return chicken to pan, toss in cilantro and serve