Stovetop Chicken Fajitas

 

We loved this fajita recipe.  I made it months ago- lol- but haven't had a chance to post it.  The pics could be better, but don't let that stop you- these are delicious with so much flavor.  Try to make the Chipotle Crema with this- it really adds such great flavor.  

Stovetop Chicken Fajitas

adapted from Carlsbad Cravings

2 large chicken breasts sliced horizontally to create 4 fillets (1 1/2 pounds)
1/2 red onion, thinly sliced
3 bell peppers, thinly sliced (any mix of colors)
8-12 flour tortillas

Chicken Fajita Marinade:
2 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tsp EACH garlic pwdr, onion pwdr, salt
1/2 tsp EACH smoked paprika, chipotle chili pwdr, dried oregano
1/4 teaspoon pepper
2 teaspoons liquid smoke

Chipotle Lime Crema (optional):
1 cup sour cream
2 tablespoons mayonnaise
1-2 tablespoons lime juice, to taste
1/2 teaspoon salt
1/4 - 1/2 teaspoon chipotle chili powder
1/4 cup packed cilantro, finely chopped
Filling/Topping Ideas

cheese
Guacamole/chopped avocados
Recipe Avocado Crema
salsa
Chopped tomatoes
black beans
cilantro
Freshly squeezed lime juice

1.  Marinade: In a large freezer bag, whisk together all of the Chicken Fajita Marinade ingredients. Remove 2 tablespoons to use later for vegetables. Add chicken to freezer bag and toss to coat. Marinate in the refrigerator 6 hours up to overnight (longer the better).

2.  Chipotle Lime Crema (optional): Whisk together all of the ingredients. Refrigerate in an airtight container until ready to use.

3.  Chicken: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Once very hot, dab excess marinade off chicken and add to skillet. Cook chicken undisturbed for 2-3 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 2-4 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board, tent with foil and let rest 5 minutes before slicing across the grain into strips.

4.  Vegetables: Meanwhile, Add 1 tablespoon oil to the leftover juices in the skillet along with reserved 2 tablespoons marinade. Heat over medium high heat. Add onions and saute 1 minute. Add bell peppers and saute for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat.

5.  Assemble: Layer tortillas with Chicken Fajita mixture and desired toppings. Top with Chipotle Lime Crema.

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