Chicken Fajitas with Bell Peppers

Instructions

1. Step 1

   Cut the chicken into thin strips and place it in the mixing bowl.

   Ingredients used: 600.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Add the minced garlic, lime juice, chili powder, cumin, paprika, oregano, salt, and black pepper to the chicken. Toss until evenly coated.

   Ingredients used: 6.0 gr Chili Powder, 1.0 gr Dried Oregano, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 1.0 piece Lime, 2.0 gr Paprika, 6.0 gr Salt

   Cookware: kitchen tongs, mixing bowl

3. Step 3

   Seed and slice the bell peppers into strips, then thinly slice the onion.

   Ingredients used: 3.0 piece Bell Pepper, 1.0 piece Onion

   Cookware: Chef Knife, cutting board

4. Step 4

   Heat 1 tbsp (15 ml) of the oil in the skillet over medium-high heat. Add the seasoned chicken in a single layer and cook, turning occasionally, until browned and the thickest pieces reach 74°C.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: kitchen tongs, skillet

5. Step 5

   Transfer the cooked chicken to a clean plate.

   Cookware: kitchen tongs, plate, skillet

6. Step 6

   Add the remaining 1 tbsp (15 ml) oil to the skillet over medium-high heat. Add the sliced peppers and onion and cook until tender-crisp and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: kitchen tongs, skillet

7. Step 7

   Return the chicken and any collected juices to the skillet. Toss with the vegetables over medium heat until everything is hot.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, plate, skillet

8. Step 8

   Transfer the filling to the clean plate. Warm the tortillas one at a time in the dry skillet over medium heat until soft and pliable.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 piece Flour Tortilla

   Cookware: kitchen tongs, plate, skillet

9. Step 9

   Chop the cilantro and scatter it over the chicken and vegetables. Serve the hot filling with the warm tortillas.

   Ingredients used: 15.0 gr Cilantro

   Cookware: Chef Knife, cutting board, plate