A tasty alternative to “Taco Tuesday”, these chicken fajitas are a crowd pleaser, full of flavor and easy to make. Preparing the chicken the evening before not only makes cooking dinner that much quicker, but the extra marinating time further enhances the flavor.
|2 lbs||boneless, skinless chicken breasts||908 g|
|2 tablespoons||vegetable or canola oil||30 mL|
|2 teaspoons||ground cumin||5 g|
|2 teaspoons||dried oregano||2 g|
|1 1/2 teaspoons||salt||4.5 g|
|1 1/2 teaspoons||garlic powder||4.5 g|
|1 teaspoon||chili powder||2.5 g|
|1/2 teaspoon||paprika||1 g|
|1/2 teaspoon||cayenne pepper (optional)||1 g|
|1||red bell pepper||1|
|1||green bell pepper||1|
|6 to 8||flour tortillas, warmed||6 to 8|
- Slice the chicken into long strips about half an inch thick (1.25 cm) and place into a medium mixing bowl. Add oil and coat chicken evenly.
- In a small bowl combine seasonings (cumin, oregano, salt, garlic powder, chili powder, paprika and cayenne). Mix thoroughly and sprinkle onto to chicken, mixing to distribute evenly; set aside.