Makes 8-12 fajitas
Ingredients
2 Smart Chicken Boneless Skinless Breasts, sliced in half to create 4 fillets
3 bell peppers, thinly sliced (any color mix)
1/2 red onion, thinly sliced
8-12 corn or flour tortillas
For the Marinade
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons soy sauce
2 teaspoons liquid smoke
3 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon EACH garlic powder, onion powder, salt
1/2 teaspoon EACH smoked paprika, chipotle chili powder, dried oregano
1/4 teaspoon pepper
Additional Toppings (optional)
Avocado or Guacamole
Sour Cream
Cheese
Cilantro
Directions
For the Marinade: In a large freezer bag, combine all 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 or overnight.
For the 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. Add chicken to skillet and cook for 2-3 minutes. Turn chicken over, cover, and reduce heat to medium. Cook for 2-4 more minutes, or until the internal temperature of the chicken reaches 165°F. Remove to a cutting board, loosely place foil on top of chicken and let rest 5 minutes before slicing into strips.
For the Vegetables: 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 sauté 1 minute. Add bell peppers and sauté for 3-4 minutes or until crisp-tender. Add sliced chicken and toss to coat. To assemble, add chicken and vegetables to tortilla and top with your favorite toppings!