Chicken Fajitas

Cook This, Not That! Pg. 184

Serves 4

490 Calories per serving

 

½ cup	Orange Juice
2 Tbsp	Chipped Chipotle Pepper
	Juice of 1 Lime
1 tsp	Ground Cumin
	Salt & Black Pepper to Taste
1 lb	Boneless, skinless chicken breasts
1 Tbsp	Canola oil
1	Red Bell Pepper, sliced
1	Green Bell Pepper, sliced
2	Onions, sliced
8	Small Flour Tortillas, warmed
	Guacamole
	Salsa
1 cup	Shredded Jack or Cheddar Cheese

 

 

1. Combine the OJ, chipotle, lime juice, cumin, 1 tsp salt & 1 tsp pepper in a sealable plastic bag. Add the chicken and marinate in the fridge for an hour.
   
2. Preheat a grill or stovetop grill pan until hot. Remove the chicken from the marinade & discard what's left in the bag. Grill the chicken for 4-5 minutes per side, until lightly charred and cooked all the way through. Let rest for 5 minutes before slicing
   
3. While the chicken cooks, heat the oil in a large cast-iron skillet over high heat. Cook the bell peppers & onions until charred & caramelized on the outside, about 10 minutes. Season with salt & pepper.
   
4. Slice the chicken into thin pieces. For a dramatic presentation, place the chicken on top of the hot peppers in the skillet and bring the skillet sizzling to the table. Serve with warm tortillas, guacamole, salsa & cheese.