Recipe courtesy of Gustare Olive Oils & Vinegars
- 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
Cut the chicken breasts into ½-inch strips and add to a shallow, nonreactive dish for marinating.
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.
When ready to cook the chicken, preheat oven to 200 degrees. Place the tortillas directly on an oven rack to warm.
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.
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.
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!
Serving Suggestion: Serve with Guacamole, salsa, cool crème fraîche, and your favorite shredded cheese