Chicken Fajitas Recipe

It’s almost the time of year to get the grill out and shut the oven off. Enter: light summer dinners.

Chicken Fajitas

Ingredients

• 1 full boneless skinless chicken breast, cut into small pieces
• 2 green bell peppers, julienned
• 1 yellow, orange or red bell pepper, julienned
• 1 large onion, diced
• 2 cloves garlic, minced
• fresh cilantro
• red pepper flakes
• 1/2 t cayenne pepper
• 1/2 t cumin
• dash of nutmeg
• lime juice
• 2 T olive oil
• tortillas of your choice
• salsa
• For lime/cilantro sour cream, mix these ingredients and refrigerate:
  • 8 oz plain yogurt or sour cream
  • cilantro to taste
  • 1 T lime juice
• shredded cheese (optional)

1. Put the chicken in a large ziplock bag with the red pepper flakes, cumin, cayenne pepper, nutmeg, lime juice and 1 T olive oil.
2. Put on a plate in the fridge for 30 minutes or more.
3. Heat a bit of oil in a large skillet over medium/high heat.
4. Toss in the peppers, onion and garlic and sauté until not-quite cooked to the consistency you want.
5. Remove veggies and set aside. 
6. Throw chicken into the skillet (drain the marinade if you want — I put it all in).
7. Cook through.
8. Add veggies back to skillet and toss to combine.
9. Remove from heat.
10. To assemble fajitas, warm a tortilla, add some shredded cheese, put your meat and veggie mixture on top and add salsa and the sour cream.

Best enjoyed on a porch with friends and some crisp beer.

*If you want crisp vegetables, cook the chicken first. If you want well-cooked veggies, cook the veggies first.