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Chicken Fajitas

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary
  
• Salt and pepper
  
• 2 Tbsp vegetable oil
  
• 1 red, green, or yellow bell pepper, stemmed, seeded, and cut into 1/2-inch wide strips
  
• 1 small red onion, halves and sliced thin
  
• 2 Tbsp water
  
• 1 tsp chili powder
  
• 2 Tbsp lime juice
  
• 1 Tbsp chopped fresh cilantro
  
• 1 tsp Worcestershire sauce
  
• 1/2 tsp brown sugar
  
• 6 (6-inch) flour tortillas, warmed
  






Instructions



1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Lay chicken in skillet and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium, and continue to cook until chicken registers 160°F, 6 to 8 minutes. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest while preparing vegetables.
   
   
2. Add bell pepper, onion, water, chili powder, and 1/4 teaspoon salt to now-empty skillet and cook over medium heat until vegetables are softened, 5 to 7 minutes; transfer to serving platter.
   
   
3. Meanwhile, whisk lime juice, cilantro, Worcestershire, brown sugar, 1/4 teaspoon salt, and remaining 1 tablespoon oil together in large bowl. Cut chicken into 1/4-inch-thick slices and toss with lime juice mixture. Arrange chicken on platter with vegetables and serve with warm tortillas.
   
   Serves 2