Spicy Chicken Fajitas Recipe
Ingredients
| Orange juice | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 4 boneless skinless chicken breast halves (about 1-1/2 pounds) | ||
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| 1 medium-size red bell pepper, cut into strips | ||
| 1 medium-size green bell pepper, cut into strips | ||
| 1 medium-size yellow bell pepper, cut into strips | ||
| Onion | 1 Medium, sliced | |
| Flour tortillas | 10 , warmed | |
| Sour cream | 1 Cup (16 tbs) | |
| Salsa | 1 Cup (16 tbs) | |
| Black olives | 1 Can (10oz), drained | |
Directions
Combine orange juice, lime juice, lemon juice and garlic in large bowl. Season chicken with chili powder and salt. Place chicken in juice mixture, turning to coat. Cover; marinate in refrigerator 30 minutes. Remove chicken. Place marinade in small saucepan. Bring to a rolling boil over medium-high heat; keep warm. Place chicken on broiler rack or grill about 6 inches from heat. Broil or grill, turning and basting with marinade, 10 minutes or until no longer pink in center. Heat oil in large skillet over medium-high heat until hot. Add peppers and onion; cook and stir about 5 minutes or until onion is tender. Slice chicken into strips; add to pepper-onion mixture. Divide chicken-pepper mixture evenly in centers of tortillas. Roll up tortillas; top each with dollop of sour cream, salsa and olives.
Chef
