Mike's Garlic Lime Chicken Fajitas

Name: Mike's Garlic Lime Chicken Fajitas
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large Trimmed, Boneless Chicken Breasts; 2 Green Bell Peppers; 1 Yellow Bell Pepper; 1 Red Bell Pepper; 2 large White Onions; 1 bunch Fresh Cilantro [chopped]; 1 small Head Garlic [minced]; 1/2 cup Lime Juice; 1 tbsp Powdered Garlic; 1 tbsp Onion Powder; 1 tbsp Chili Powder; 1 tsp Cumin; 1 Ziplock Bag; 8 Tortillas; 1 Bottle Vegetable Oil

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You can't miss serving a sizzling lime chicken fajita dish like this! Everybody's happy!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You can't miss serving a sizzling lime chicken fajita dish like this! Everybody's happy!

Saved

Ingredients

30 mins

4 servings

4 largeTrimmed, Boneless Chicken Breasts
2Green Bell Peppers
1Yellow Bell Pepper
1Red Bell Pepper
2 largeWhite Onions
1 bunchFresh Cilantro [chopped]
1 smallHead Garlic [minced]
1/2 cupLime Juice
1 tbspPowdered Garlic
1 tbspOnion Powder
1 tbspChili Powder
1 tspCumin
1Ziplock Bag
8Tortillas
1Bottle Vegetable Oil

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Steps

30 mins

1

Slice veggies into long strips, chop Cilantro and mince garlic first as to avoid cross contamination.
2

Clean and slice chicken breasts in strips and place in Ziplock bag.
3

Add lime juice, 1/4 cup Cilantro and all powdered seasonings to your Ziplock bag and mix well.
4

Place bag in fridge to marinate for at least 1 hour massaging bag occasionally.
5

Set minced garlic and remaining Cilantro to the side.
6

Add vegetable oil to skillet and heat.
7

Pour chicken and marinade in skillet and fry until cooked throughly.
8

Pull chicken and place on a paper towel.
9

Add additional oil to the same skillet and re-heat.
10

Place all vegetables in skillet with minced garlic and cook to your personal preference. Some enjoy their veggies a bit crisper. Be careful not to burn the garlic.
11

Serve with shreadded cheese, fresh Cilantro, Pico, guacamole, sour cream, lime wedges and an ice cold Corona.

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 09, 2014 22:10

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!