Ingredients

  • 6 boneless, skinless chicken breast halves
  • ¼ cup Gustare Hojiblanca Extra Virgin Olive Oil
  • Juice of 6 limes
  • 3 tbsp. chili powder
  • ½ tsp. 1830 Cape Cod Sea Salt 
  • 8 large flour tortillas
  • 1 large onion, cut into ½-inch strips
  • 1 each large green and red bell pepper, cut into ½-inch strips

Directions

1

Cut the chicken breasts into ½-inch strips and add to a shallow, nonreactive dish for marinating.

2

In a small bowl, combine the Hojiblanca olive oil, lime juice, seasoning, salt and mix well. Pour over chicken and marinate, covered with wrap, for 30-60 minutes in the refrigerator.

3

When ready to cook the chicken, preheat oven to 200 degrees. Place the tortillas directly on an oven rack to warm.

4

Transfer the chicken from the marinade to a large skillet, reserving the marinade. Cook the chicken over medium-high heat until done, about 5 minutes.

5

Remove the chicken from the skillet. Add the onion, bell peppers and reserved marinade to the skillet and cook for 5-7 minutes or until crisp-tender, stirring constantly. Add the chicken to the skillet and stir briefly.

6

Remove the tortillas from the oven and place them on a plate with a cover to keep them warm. Place the chicken mixture in a serving dish and get ready to enjoy some fajitas!

Notes

Serving Suggestion: Serve with Guacamole, salsa, cool crème fraîche, and your favorite shredded cheese

Recipe Tags

#Main Course

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