I’ve been feeling quite proud of myself lately for the fact that I have been cooking dinner during the week for us. Earlier on when I was dead tired to the world we did the cereal and boxed mac and cheese thing quite regularly. This week we only had cereal for dinner once!
And I’ve been baking. Maybe it’s the nesting stuff kicking in? I thought that would be more related to things like laundry, cleaning, and decorating, though. Either way people in my and Price’s office seem to enjoy it when I bring in goodies. I’m just making it up to them in advance for my 3 months away while on maternity leave.
Ugh, don’t get me started on maternity leave. 12 weeks?!?!? That is going to go by in a blink of an eye. :-/ I’m sure there will be plenty of nights of cereal or boxed mac and cheese during that time period was well… it all comes in cycles.
Well, one of the yummy things I whipped up this week for dinner were these Chicken Fajitas. I had them in mind to celebrate this weekend’s NASCAR race in Phoenix. I couldn’t resist making fajitas for my Sprint Cup Snacks series once I had that them in my head!
I actually prepped these one morning before work by making the marinade, trimming the chicken, and setting it all up to marinate for the day. So when I got home all I had to do was take out the chicken, cut up the veggies, assemble the toppings, and just cook the chicken and then the veggies. It all came together quite quickly and nicely. Plus you cook the chicken and then the veggies using the same pan so clean up was pretty quick too!
These chicken fajitas will be a hit at your house this weekend or any week night. Plus if you make a mega batch you can give your significant other leftovers for lunch to make up for the cereal you served for dinner earlier on in the week. ha!!
Makes 4 servings
- 1 1/2 pounds boneless skinless chicken breasts
- 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
- 1 large onion, sliced into 1/4-inch strips
- 3 bell peppers of various colors, sliced into 1/4-inch strips
For the marinade
- 2 Tbsp lime juice
- 3 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- 8-12 flour tortillas
- Your prefered toppings: shredded cheese, salsa, sliced avocado/guacamole, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar
- Depending on the size of the chicken breasts, slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. *Do not pound the chicken breasts, doing so will not result in the right texture/consistency for fajitas.*
- Mix all the marinade ingredients together in a large bowl. Add the chicken, coating well, cover, and let marinate at room temperature for 1 hour or in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temperature.
- Once done marinating, wipe off most of the marinade and sprinkle the chicken with salt.
- Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
- Once seared on the second side, remove to a cutting board, stack the pieces on top of each other, and cover with aluminum foil to rest for 5 minutes. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two.
- While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the very hot frying pan. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers. Spread the onions and peppers in an even layer in the pan, letting them cook undisturbed for 2 minutes so they sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
- Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and your preferred toppings.
Adapted from Simply Recipes
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