Chicken Fajitas
- 1 tsp kosher salt
- 1 tsp chili powder
- 2 tsp olive oil
- 1/2 onion, sliced
- 1 tsp chili powder
- 1 tsp ground cumin
- 4 tsp oregano
- 1/2 tsp kosher salt
- juice of half a lime
- 1 tsp hot sauce
- 2 boneless, skinless chicken breast
- 2 tbls fresh cilantro or parsley
- for the peppers and onions
- 1 red bell pepper, sliced thin
- 1 yellow pepper, sliced thin
- Carbohydrate 1.5710075 g
- Cholesterol 68.44 mg
- Fat 2.3654749991 g
- Fiber 0.628100004091859 g
- Protein 27.54333 g
- Saturated Fat 0.518271499875728 g
- Serving Size 1 1 Serving (128g)
- Sodium 572.149599999982 mg
- Sugar 0.942907495908141 g
- Trans Fat 0.460858749975628 g
- Calories 143 calories
Step-by-step
- Slice the breast in half horizontally to get 4 breast. Cut chicken in to desired with for strips.
- Mix all in the ingredients for the breast in a large bowl, except for the cilantro and lime. Roll the chicken around in the bowl and let marinate for 20 minutes.
- Get the pan hot and add olive oil. Cook the onions and peppers in the hot oil until golden and soft. Add chili powder and salt to the mixture. Remove onions and peppers when they are done and place on a plate.
- Add more olive oil to pan and fry chicken until done. Return onions and peppers to pan to heat throughly. Add lime juice as desired and cilantro.
Marinating boneless poultry for precisely twenty minutes allows the salt and spices to penetrate the outer layers of muscle tissue without altering texture. Originally hailing from the borderlands of Texas and Mexico, where ranch cooks utilized cheap cuts of meat, modern adaptations easily accommodate lean white meat while retaining bold spice profiles. Slicing chicken breasts horizontally before cutting into strips ensures uniform thickness across every piece, which prevents overcooking in a crowded skillet. Cast iron pans work best for this preparation because they retain the high thermal mass needed to sear bell peppers properly without steaming them. When managing bulk food storage, keep cooked chicken and vegetables together in an airtight container for up to three days in a refrigerator. Reheating benefits from a preheated skillet rather than a microwave to restore crisp edges to the peppers and prevent the meat from becoming rubbery. Freezing uncooked marinated meat in vacuum-sealed bags extends storage to three months safely, provided the citrus juice is omitted from the marinade until the defrosting stage to avoid curing the proteins prematurely.
