Skillet Chicken Fajitas

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
• easy Skillet Chicken Fajitas - these are the BEST chicken fajitas! the marinade is seriously the best I've ever tried - better than any restaurant! My family LOVES these this filling so much we also use it for filling in burritos, enchiladas and salads!

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.

This Recipe adapted from >>>> Click Here

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