Chicken Fajitas

Adapted from ATK

INGREDIENTS

• 2 oz vegetable oil

• 2 tablespoons lime juice

• 4 garlic cloves, peeled and smashed

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon pepper

• 1/4 teaspoon cayenne pepper

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

  • 1 large onion, roughly sliced

  • 1 red pepper. sliced

  • 1/4 tsp oregano

• 1/4 cup minced fresh cilantro

• Lime wedges

INSTRUCTIONS

1. Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat.

2. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.

3. Heat 1 oz of vegetable oil in a cast iron (or other heavy) skillet, and saute the onion and peppers.

4. When browned, add the oregano, and cook for another couple of minutes

5. Remove and set aside, reheat pan until almost smoking.

6. Remove chicken from marinade and wipe off excess.

7. Add chicken and cook without moving it until bottom side is well browned, about 4 minutes.

8. Flip chicken; brown other side. Transfer to cutting board and let rest for 5 minutes

9. Slice chicken crosswise into 1/4-inch-thick strips.

10. Return chicken strips to skillet and toss to coat with pan juices.

11. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of onions, peppers, cilantro, and a squeeze of fresh lime.