Shelli’s Quarantine Cooking Chicken Fajitas
Ingredients for the chicken:
(See some of them below on my kitchen counter...)
1 ½ pounds boneless/skinless chicken breast
Salt
2 tablespoons safflower oil (healthier than canola)
1 large Vidalia onion sliced into ¼ inch strips
3 bell peppers, any color but I like red & yellow. Green make me burp. Slice into strips.
Ingredients for the marinade:
2 tablespoons fresh lime juice
3 tablespoons olive oil
3-4 minced garlic cloves
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chile powder
½ jalapenjo seeded and minced (while wearing gloves!!)
¼ cup chopped cilantro
Directions:
At least 1 hour before but best 8 hours before, mix marinade ingredients, place in plastic bag with the cut up chicken. Coat well, and refrigerate in bag.
Heat 1 tablespoon safflower oil in cast iron pammed pan and cook the chicken strips on medium heat until done.
Wrap chicken in foil. Hold in a warm 200 degree oven.
Put a little more oil in pan and cook the onions and peppers on medium heat until nice and soft.
Warm tortillas as directed.
Top with cheddar, salsa, sour cream and avo as you like.
We love to serve with my homemade guac, made about 1 hour before. (I posted that recipe last week.)
Happy Cinco de Mayo!!!
Tune in Wednesday for Shelli’s Quarantine Cooking on “The Jim Kerr Rock & Roll Morning Show” on Q104.3.
Submit your favorite recipe for Shelli to cook, and possibly have it chosen to be one of her daily Quarantine Cooking recipe segments by going toQ1043.com.
Please support @godslovenyc, a NYC nonprofit that cooks and home-delivers medically tailored meals to individuals living with serious illness. To donate go toglwd.org/whoareyoucookingfor.