If you’re anything like me, you really love fajitas. You love fajitas almost as much as you hate burning your fingers on the damn cast iron skillet that restaurants insist on serving your food on. Every time, they tell me, “don’t touch the plate, it’s hot” and every time, I burn myself one way or another. Never again!
3-4 boneless skinless chicken breasts
2 jalapeño peppers, or equivalent
3 tbsp avocado oil
1 tbsp rice vinegar
3 tsp cilantro
1 tsp chipotle powder
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp True Lime (or 1 tbsp fresh lime juice)
Necessary Appliances/Special Equipment:
1 medium-sized bowl
1 small bowl for mixing spices
1 large non-stick pan
1 rubber baking spatula or equivalent (large spoon, etc)
Slice chicken breasts into strips, about 1/2″ thick by 1″-2″ long and place into a medium-sized bowl. Remove seeds from hot peppers and slice into thin strips, add these to the bowl as well.
In a small bowl, combine all the herbs/spices and stir with a fork (if using fresh lime juice, do not add this in yet). Add 3 tbsp avocado oil, 1 tbsp rice vinegar, 1 tbsp lime juice (if using), and all herbs/spices to the bowl of chicken and peppers. Mix gently but thoroughly with rubber spatula or spoon, making sure chicken is evenly coated. Allow chicken and peppers to marinate at room temperature for 15-20 minutes.
Heat a large non-stick pan on medium heat – you won’t need to add more oil since the chicken has been marinated in some. Dump entire bowl of chicken/pepper mixture into the pan. Sautee over medium heat until chicken is fully cooked through – since the pieces are small, it will be difficult to check the internal temperature, so I usually cut one of the larger pieces in half to make sure the inside is fully cooked.