Street-Side Sizzling Chicken Fajita Fiesta

Allergens

N/A

Ingredients

• 1 lb boneless, skinless chicken breasts 3 bell peppers (red, green, and yellow) 1 white onion 2 tbsp vegetable oil Salt and pepper, to taste Marinade: 1/4 cup fresh lime juice 1/4 cup tequila 1/4 cup chopped cilantro 3 cloves garlic, minced 1 tbsp ground cumin 1 tsp paprika 1 tsp chili powder 1/2 tsp salt

Instructions

1. In a large bowl, whisk together marinade ingredients. Add chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
2. Slice bell peppers and onion into strips.
3. In a hot pan or grill, cook chicken until browned on both sides. Remove from heat and let rest for 5 minutes.
4. In the same pan, add sliced peppers and onions, cooking until tender crisp. Season with salt and pepper to taste.
5. Slice chicken into strips and return to the pan with vegetables, tossing to combine.
6. Serve immediately with warm flour tortillas, lime wedges, and your favorite salsas.

Chef’s Insight

Don't be afraid to adjust seasoning levels to suit your taste buds. The beauty of this recipe is its versatility.

Notes

This recipe is best served hot off the grill or pan.