Chicken Fajitas with Peppers

Instructions

1. Step 1

   Seed the bell peppers, then thinly slice them and the onion.

   Ingredients used: 3.0 piece Bell Pepper, 1.0 piece Onion

   Cookware: Chef Knife, cutting board

2. Step 2

   Cut the chicken breast across the grain into thin strips.

   Ingredients used: 600.0 gr Chicken Breast

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine 1 tbsp (15 ml) olive oil, the lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and black pepper in a mixing bowl. Coat the chicken strips in the marinade and refrigerate.

   Timer: 15 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Chili Powder, 1.0 gr Dried Oregano, 9.0 gr Garlic, 4.0 gr Ground Cumin, 1.0 piece Lime, 15.0 ml Olive Oil, 2.0 gr Paprika, 6.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Heat the skillet over high heat. Add the marinated chicken in a single layer and cook, turning occasionally, until browned and the thickest strips reach 74°C; transfer to a clean plate.

   Timer: 8 min (fixed)

   Cookware: Food Thermometer, plate, skillet, tongs

5. Step 5

   Reduce to medium heat and add the remaining 1 tbsp (15 ml) olive oil. Add the prepared peppers and onion, then cook until tender-crisp and lightly browned.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: skillet, tongs

6. Step 6

   Return the cooked chicken and any collected juices to the skillet. Toss with the vegetables until evenly mixed and hot throughout.

   Timer: 2 min (fixed)

   Cookware: skillet, tongs

7. Step 7

   Transfer the fajita filling to the plate. Warm the flour tortillas one at a time in the skillet over medium heat until flexible.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Flour Tortilla

   Cookware: plate, skillet, tongs

8. Step 8

   Divide the chicken and pepper filling among the warm tortillas. Top with sour cream and cilantro, then serve.

   Ingredients used: 15.0 gr Cilantro, 120.0 ml Sour Cream