Tandoori Chicken Fajitas

• 1 cup Plain Greek Style Yogurt
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Ground Black Pepper
• 4 teaspoons Smoked Paprika
• 1/2 teaspoons Cayenne Pepper
• 1/4 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Cumin
• 4 cloves Garlic, Peeled And Minced
• 13 cups Freshly Squeezed Lemon Juice (about 2 Small Lemons)
• 2- 1/2 pounds Boneless, Skinless Chicken Breasts (about 6)
• 16 whole Small Tortillas
• 3 whole Sweet Bell Peppers (1 Red, 1 Orange, 1 Yellow)
• 1 whole Large Onion
• 1 Tablespoon Olive Oil

1. To prepare the marinade: 1.
2. Combine yogurt, salt, pepper, smoked paprika, cayenne, cinnamon, and cumin in a large zippered storage bag.
3. 2.
4. Add the minced garlic and fresh lemon juice to the bag, before sealing the bag.
5. Shake and squish the contents of the bag until marinade is completely blended.
6. To prepare the chicken: 1.
7. Working with one chicken breast at a time, place the breast in between two sheets of plastic wrap set onto a cutting board.
8. 2.
9. Pound the breast with the flat side of a meat mallet, until it is of an even 1/4 inch thickness.
10. (Start in the center and work outward.)
11. 3.
12. Place the flattened chicken breast into the bag of marinade.
13. 4.
14. Repeat the process with the remaining chicken breasts, until all have been flattened and are in the marinade.
15. 5.
16. Seal the bag of marinade, being sure to get the majority of the air out of the bag.
17. 6.
18. Toss to evenly coat all of the chicken breasts in the marinade.
19. 7.
20. Lay the bag of chicken flat on a dinner plate, and refrigerate for 2-4 hours.
21. 8.
22. When ready to cook, remove the chicken from the marinade.
23. Throw away any remaining marinade.
24. 9.
25. Grill the chicken over medium heat for 12 minutes, or until cooked through, making sure to flip it a couple times.
26. Every grill cooks at a different rate, so watch your chicken!
27. (I grill one side for 2 minutes, and then flip the chicken and grill the second side of another 2 minutes.
28. Then I flip the chicken back to the first side and grill for 4 more minutes before flipping back to the second side, and grilling for another 4 minutes, or until done.)
29. 10.
30. Once cooked, let chicken rest for 3 minutes on a cutting board.
31. 11.
32. After resting, slice the chicken into 1/4 to 1/2 inch slices against the grain.
33. 12.
34. To serve, layer the sliced chicken on a tortilla, and spoon sauteed vegetables over top.
35. Adorn fajita with desired condiments, such as salsa, sour cream, cheese, and guacamole.
36. 13.
37. OR just serve the grilled chicken breasts whole, with a big salad.
38. To prepare the vegetables: 1.
39. Core and seed the peppers.
40. 2.
41. Slice the peppers lengthwise into 1/4 inch wide strips.
42. (Called julienne.)
43. 3.
44. Slice the root and tip ends off the onion.
45. Quarter the onion, and separate the layers.
46. 4.
47. Heat olive oil in a large skillet over medium high heat.
48. 5.
49. Saute the peppers and onion in the skillet for 5-6 minutes, or until crisp-tender, stirring continously.
50. 6.
51. Remove vegetables to a bowl, and serve with the sliced chicken.

yogurt, kosher salt, ground black pepper, paprika, cayenne pepper, ground cinnamon, ground cumin, garlic, freshly squeezed lemon juice, chicken breasts, tortillas, sweet bell peppers, onion, olive oil

Taken from tastykitchen.com/recipes/main-courses/tandoori-chicken-fajitas/ (may not work)