Monday, June 24, 2013

Honey Lime Chicken Fajitas

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Happy Monday! I hope you had a fantastic weekend doing something fun and/or enjoying something delicious. This past weekend our kitchen was closed since The Baron and I took a weekend trip away to enjoy nature and explore some state parks out west. It was a lovely time and I'll be sharing more later this week. But as for kitchen news, earlier last week I scored a great deal on colored bell pepper. I probably way too many bell peppers to use up so don't be surprised if you see a few upcoming recipes using them up lol. The first dish I made to highlight them were these Honey Lime Chicken Fajitas. Chicken marinates in a lime, cumin, honey and cilantro dressing before grilling, then stuffed into a warm tortilla with grilled bell peppers and onions...

Fajitas is a dish that The Baron suggested awhile back and I'm so glad that he's full of delicious meal ideas. These turned out wonderfully and the marinade was flavorful, pairing nicely with the bell peppers and onions. Feel free to top your fajitas with more of your preferred garnishes. We liked ours with shredded cheese, sour cream, pico de gallo and avocado slices or guacamole...

Honey Lime Chicken Fajitas
recipe adapted from Rachel Ray

1lime, juiced

2 tablespoons honey
1 rounded teaspoon cumin
a handful fresh cilantro, finely chopped
2 tablespoons extra virgin olive oil, canola or corn oil
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
2 bell peppers {red, orange, green, yellow or a mix}, thinly sliced
1 red onion, thinly sliced
12 flour or corn tortillas, warm


Suggested garnishes:
lime wedges
shredded cheese
pico de gallo or salsa
guacamole
sour cream



Combine the first 5 ingredients in a small bowl. Season chicken with garlic powder, onion powder, salt and pepper, then place chicken in the bowl with marinade. Toss chicken to coat and set aside for 10 minutes before slicing.

Grill chicken on a grill pan for 6-7 minutes on each side or pan fry over medium high heat in a nonstick skillet uncovered. Remove from pan and allow to rest for 5 minutes. 

In the now empty pan, add the bell peppers and onions. Cook until barely softened.

Meanwhile, heat the tortillas Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute. Flip the tortilla and repeat on the second side. Once heated and charred, remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

Alternatively, you can also heat your tortillas in a microwave, lightly dampen a tea towel with some water and wrap the tortillas in the damp towel. Place the wrapped tortillas in the microwave for 1 minute, checking to see if they are warm. If not, repeat the heating at 1 minute intervals until they are warm and pliable.

To serve, place the sliced chicken and a mixture of the bell peppers and onions into a warmed tortilla. Top with your preferred garnishes.

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