Chicken Fajitas - Healthy Eating

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here is the recipe:
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
#Salt
2 Tbsp canola, safflower, peanut or coconut oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips
#Marinade
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro
#Extras
8-12 flour tortillas
Salsa

--Butterfly your chicken breasts

--Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour.

--Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

--Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of coconut oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

--Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

--cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

--Slice the chicken against the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, and guacamole.



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