When I came across this recipe not only did it sound delicious, it is delicious! Simple to prepare and cook, plus healthy!
Enjoy!
Here's the recipe as it appears on the website:
Marinated Roasted Chicken Fajitas
Ingredients:
1 1/2 lbs. chicken breasts
1 large red onion
2 large bell peppers
Lime wedges, avocado and any other Mexican accoutrements
Marinade Ingredients:
3 T. olive oil
1 T. chili powder
1 T. S.O.Co (sweetner of choice, here we used brown sugar)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Salt&pepper
Method:
Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in zip-top bag. Why prick? Well, it's not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.
Combine all the marinade ingredients and add it to the zip-top bag, then shake-n-smush, to cover all the chicken pieces. **(I mixed up the marinade ingredients in a separate bowl and then added it to the zip-top bag with the chicken.)
Let marinade in the fridge for at least 30 mins. and up to a day.
Slice the onions and peppers into strips and place onto baking sheet. **(I covered baking sheet in foil first, makes for easier clean up) Drizzle with a bit of oil **(I used extra virgin olive oil) and some salt and pepper over the top. Use your hands to toss and combine. Roast in oven until the onions have caramelized, about 20 mins. at 400F.
While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through-- about 7 mins. total- depends on thickness of the chicken breast.
Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins' you like.
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