CHICKEN FAJITAS

How many of you get giddy over a sizzling platter of chicken fajitas, steak fajitas or shrimp fajaitas at restaurant, so piping hot the waiter has to remind you not to touch the plate?! The juicy chicken, warm homemade tortillas, the hearty beans and rice, fresh pico de gallo, the cooling sour cream and creamy guacamole.  Ah, that’s the good stuff

INGREDIENTS

• 2 large chicken breasts sliced horizontally to create 4 fillets (1 1/2 pounds)
• 1/2 red onion, thinly sliced
• 3 bell peppers, thinly sliced (any mix of colors)
• 8-12 flour tortillas

Chicken Fajita Marinade

• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH garlic pwdr, onion pwdr, salt
• 1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano
• 1/4 teaspoon pepper
• 2 teaspoons liquid smoke

Chipotle Lime Crema (optional)

• 1 cup sour cream
• 2 tablespoons mayonnaise
• 1-2 tablespoons lime juice, to taste
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon chipotle chili powder
• 1/4 cup packed cilantro, finely chopped

Filling/Topping Ideas

• cheese
• Guacamole/chopped avocados
• Recipe Avocado Crema (my FAV!)
• salsa
• Chopped tomatoes
• black beans
• cilantro
• Freshly squeezed lime juice

INSTRUCTIONS

1. MARINADE: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).
2. CHIPOTLE LIME CREMA (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.
3. CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.
4. VEGETABLES: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.
5. ASSEMBLE: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.

source article :https://carlsbadcravings.com/chicken-fajitas-recipe/