Chicken Fajitas
- 2 chicken breast - free-range
- 2 tablespoons cumin powder
- 2 limes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 red bell peppers
- fresh cilantro
- flour tortillas
- guacamole
- Cut the chicken breasts in long thin strips.rnPlace in a bowl with the cumin powder, lime juice, olive oil and salt. Toss to coat.rnCover and refrigerate for 1 hour or overnight.
- Preheat the oven to 450F / 230C. Line a baking sheet with parchment paper or silicone baking mat. Place the red bell peppers cut side down on the prepared sheet.rnRoast 25 minutes or until the skins are wrinkled and charred. Remove from the oven.rnLet cool completely and peel off the skins. Cut in long strips. Add to the chicken mixture. Coat a large grill pan with non-stick cooking spray. Place over medium heat.rnAdd the chicken mixture and cook thoroughly - about 10 minutes.rnPlace two tortillas on each plate. Spoon some of the guacamole.rnTop with chicken and garnish with fresh cilantro.rnServe immediately!
chicken, cumin powder, limes, olive oil, salt, red bell peppers, fresh cilantro, flour tortillas, guacamole
Taken from food52.com/recipes/80803-chicken-fajitas (may not work)