Best 2 Chicken Pepper Fajitas Recipes

CHICKEN PEPPER FAJITAS

Steps:

• In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. In a large skillet coated with cooking spray, saute onion and peppers until crisp-tender; remove and set aside. Add chicken and reserved marinade to skillet; cook for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Serve on tortillas.

CHICKEN AND BELL PEPPER FAJITAS

Steps:

• Using meat mallet, lightly pound chicken between sheets of waxed paper to thickness of 1/2 inch. Mix 2 tablespoons oil, lime juice, garlic, salt and pepper in large glass baking dish. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.
• Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven until warmed through, about 10 minutes. Turn oven off. Leave tortillas in oven.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add bell peppers and sauté until vegetables are tender-crisp, about 4 minutes. Season with salt and pepper. Transfer vegetables to large bowl and tent with foil to keep warm. Do not clean skillet.
• Heat 1 tablespoons oil in same skillet over medium-high heat. Remove chicken from marinade; discard marinade. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Season with salt and pepper. Cut chicken into 1-inch-wide strips. Combine with vegetables. Divide vegetable and chicken mixture among plates. Serve passing tortillas, Chipotle Pico de Gallo and sour cream separately.