simple preparing recipe Chicken Fajitas with 17 ingredients and 5 stages of easy cooking, which is bouncy delicious.
Without fail recipe ultimate Chicken Fajitas easy, yummy, practical.
Good Evening my mother, at this time you get present recipe Chicken Fajitas with 17 ingredients and 5 steps. Below this is how to cook, please read carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Chicken Fajitas.
Ingredients all Chicken Fajitas
Prepare 4 tablespoons : canola oil, divided.
Prepare 2 tablespoons : lemon juice.
Needed 1-1/2 teaspoons : seasoned salt.
Needed 1-1/2 teaspoons : dried oregano.
Prepare 1-1/2 teaspoons : ground cumin.
Needed 1 teaspoon : garlic powder.
Prepare 1/2 teaspoon : chili powder.
Needed 1/2 teaspoon : paprika.
Needed 1/2 teaspoon : crushed red pepper flakes (optional).
Prepare 1-1/2 pounds : boneless skinless chicken breast, cut into thin strips.
Needed 1/2 : medium sweet red pepper, julienned.
Needed 1/2 : medium green pepper, julienned.
Needed 1/2 : medium yellow pepper, julienned (optional).
Prepare 4 : green onions, thinly sliced.
Needed 1/2 cup : chopped onion.
Prepare 6 : flour tortillas (8 inches), warmed.
Prepare : Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream.
If all raw materials Chicken Fajitas it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Stages Cooking Chicken Fajitas
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours..
While chicken is marinating, prepare and cut your peppers and onions..
In a large cast-iron or other heavy skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm..
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through..
Spoon filling down the center of tortillas; fold in half. Serve with desired toppings..
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